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collage of a whole chicken, deboned and chopped chicken, and serving suggestion

Cantonese-Style Poached Chicken Recipe

Cantonese-Style Poached Chicken is tender in texture and so juicy and delicious. The leftover chicken is great in other recipes such as fried rice and I use the poaching liquid to make chicken broth for soups or rice porridge (jook/congee). This recipe is free of top 9 allergens and very shareable since the ingredients are so simple.

Course Main Entree
Cuisine Chinese
Keyword poached chicken, poached whole chicken
Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 6
Author Sharon @ Nut Free Wok

Ingredients

  • 1 5 pound whole young tender chicken
  • 1 1-inch piece ginger peeled and sliced
  • 2 stalks scallions tear in half
  • 1 teaspoon salt (for the pot) plus more for cleaning the chicken
  • 1 recipe ginger and scallion dipping sauce optional, serve on the side

Instructions

  1. Approximately 30 minutes before you want to begin cooking, note the weight of the chicken (take a photo or write it down). Prepare the chicken by removing any excess fat near the cavity, remove any chicken parts from inside the chicken (I add the gizzard, heart, and neck to the pot, and discard or reserve the liver for other uses), and remove any stray feathers.

  2. Sprinkle 2 tablespoons of salt all over the chicken skin and inside the cavity and rub the chicken to remove any debris. Add more salt as needed. Use paper towels to remove any excess salt, feathers, etc.. OR Fill a large bowl with cold water in your sink. Gently lower the chicken into the bowl to soak for a few minutes and then drain.

  3. Fill an 8-quart stock pot approximately 2/3 full with water and bring to boil on high heat. Add the ginger slices and scallions. If you have a chicken neck or any internal organs you wish to cook, add them now. When the water comes to a boil, add 1 teaspoon salt.

  4. Hold the chicken firmly by the wing tips and dunk the chicken up and down in the pot of hot water three times. Note whether there's enough water in the pot to cover the chicken without overflowing the pot. Set aside the chicken and return the water in the pot to boil. Add 1-2 cups of water as needed.

  5. When the pot returns to a boil, hold the chicken firmly by the wingtips and place the chicken into the pot breast-side up. Cook on medium heat with the lid off for 5 minutes. When the water begins to simmer, cover the pot with a lid, lower the temperature to low. Set one timer for 25 minutes to flip the chicken over at the halfway point. Set a second timer for 10 minutes per pound of chicken, which is 50 minutes for a 5 pound chicken.

  6. Flip the chicken over by inserting a wooden spoon into the cavity and lift the chicken tail up and over, cover the pot, turn off the heat and poach for the remaining time, approximately 25 minutes for a 5.0 pound chicken. During this time be sure to have clean utensils ready to take the chicken out of the pot and a clean serving platter, and make a ginger dipping sauce if desired.

  7. Use a digital meat thermometer to check the internal temperature at the inner thigh (without touching the bone). The chicken is ready when the internal temperatue is 165°F otherwise turn the heat on low and poach for 5 more minutes. Use two large slotted or perforated serving utensils to carefully transfer the chicken out of the pot and onto a large serving platter.

  8. Allow the chicken to rest for a 5-10 minutes so that it's safe to handle. To serve warm, carve the chicken at the table and avoid splatters by not cutting through the bone. Drizzle green onion and ginger sauce and/or serve on the side.

Recipe Notes

Optional: If desired, use the leftover chicken or chicken carcass to make chicken broth with the poaching liquid for soups. Bring to a boil and simmer for 1 hours. Strain and store the broth. 

Recipe for ginger and scallion sauce: https://nutfreewok.com/ginger-and-scallion-sauce/