Thursday, August 13, 2015

Poached Chicken 水煮鸡

I could have steamed the chicken (try Steamed Chicken with Mushrooms), but there was "something" I had to do to extract the chicken "essence" so that I could cook the rice to fragrance. That "something" is chicken stock. So I turned to poaching the chicken which at the same time will render it tender, moist and succulent.

It is actually not that difficult. I should have done this more often with the best of both worlds - (1) tender, moist succulent chicken to savor, and (2) flavorful stock for cooking.

Poached Organic Chicken  水煮鸡
8-10 organic chicken drumsticks
Water - sufficient quantity to submerge the chicken
1 thumb-size ginger
2-3 green onions
Pinch of salt
1tbsp soy sauce + 1 tbsp sesame oil

Directions: Set the water to boil. When boiling, add the ginger, green onions, 1 tsp salt, gently add the chicken drumsticks, then set the heat to low-medium (or even low), and allow the chicken to poach in mild simmering liquid for 45-60minutes till the chicken is cooked through (Note: Remember, the chicken should not be coming to a boil) . After an hour or so, dish out the chicken to cool (you can immerse immediately in ice-bath to lock the moisture of chicken and render it more tender but I omitted this step). When cooled, shred the chicken, and toss/season with 1tbsp soy sauce + 1 tbsp sesame oil. Set aside.

Best served with rice, and side-dishes of vegetables (e.g stir-fry Bok Choy, sliced cucumber)

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