Cantonese Poached Chicken Recipe

From the food blog The Woks of Life, a special dish of 白切鸡 (bak chit gai), or poached chicken, to celebrate the Chinese New Year.

Part of our 2022 Gala Celebration highlights the recipes of families past, whether they resided in one of our two tenements at 97 and 103 Orchard Street or in the broader Lower East Side neighborhood.

Mrs. Wong lived with her husband and children in our 103 Orchard Street tenement in the 1970s. Having immigrated from China, Mrs. Wong stayed connected to her culture and tradition by cooking a big spread for the Chinese New Year that included a chicken dish much like this one.

Ingredients

• 1 3lb free-range chicken, at room temperature
• 2 scallions, cut into large pieces
• 5 slices ginger
• 3 tbsp finely minced scallion (white and light green parts only)
• 2 tbsp finely minced ginger
• 3 tbsp oil
• salt
• soy sauce (optional)

Directions

1. Rinse the chicken under cold water to clean, paying special attention to the cavity.
2. Fill a large stockpot with enough water that will completely submerge the chicken once it’s added to the pot.
3. Add the scallions and ginger slices to the pot. Bring to a boil.
4. Once boiling, slowly lower the chicken into the pot and bring it to a boil again.
5. Once boiling, use a large metal carving fork to lift the chicken out of the water carefully. The goal is to empty any colder water that may be stuck inside the cavity. Put the chicken back into the water, and bring it to a boil again. When the water is just starting to boil, turn the heat down. You want it to stay at a simmer.
6. Cover the pot, and keep the heat on low, so that the liquid continues to simmer. Cook for about 45 minutes. Depending on the size of your chicken, it may take a little less or more time to cook it through.
7. Test if the chicken is done by taking a chopstick or a fork and poking it into the thigh. If the juices run clear, the chicken is done. Carefully take the chicken out of the pot and transfer it to a large bowl. Let cold water run over the chicken for a minute or so. Wait until it’s cooled completely.
8. While it’s cooling, make the sauce by combining the minced scallion, minced ginger, oil, and salt.
9. Slice up the chicken into pieces, and serve with your sauce and some white rice. You can also serve it with some soy sauce.