Chickitie China, the Chinese Chicken
Posted by Andrea Busse on Friday, September 1st, 2006Tags for this Article: Asian Kylie Kwong, chicken, chinese, poach, recipe
The other day, Mark and I were watching Kylie Kwong on TV, and saw her preparing Chinese-Style Poached Chicken. We’ve seen it in restaurants before, but never could figure out how to make it. How can something so white and bland-looking taste so good? Well, here’s the recipe.
Stock
6l water
3 Chinese shallots (green onions) chopped
2 tbsp Sea salt (handful)
10 cloves garlic, crushed
100g ginger root, sliced
1 red onion, sliced
1 tbsp white peppercorns
6 bay leaves
1/2 bunch of flat-leafed parsley, cut in half
Sauce
4 Chinese shallots (green onions) chopped
1.5″ ginger, julienne
5 tbsp soy sauce
2 tbsp sugar
2 tsp sesame oil
2 tbsp stock
1/2 cup heated peanut oil
Instructions
Bring stock to a boil.
Put in whole chicken, breast-side down.
Place plate or bowl on top to keep it under the stock.
Cook for 14 minutes.
Take off heat and leave for 3 hours.
Gently remove the chicken from stock being careful not to tear the skin.
Chop up chicken Chinese style. Get out that cleaver!!
Pour sauce over chicken and serve! (also good chilled)
Posted on September 10th, 2006
Cooter says:
Andrea,
Just made the chinese chicken for a family get-together, and all were blown away, especially the Norwegians. “Best chicken ever,” was the phrase oft-used. It really is a great recipe. Thanks!!!
Posted on March 16th, 2009
Ben Garfinkel says:
Made this again last night. So good. A couple comments:
For simplicity, 6L of water is pretty much a mostly full mid-sized (i.e. fits a chicken) stock pot. I think the actual amount of water in this recipe is variable. Just find a pot a chicken fits into and can be completely covered in liquid and fill it.
Also, I’d reduce the 1/2 cup heated peanut oil in the sauce by about half – I found it a bit too oily for my taste. And, make sure you use some kick ass peanut oil such as we mentioned is available at South China Seas.
Posted on March 16th, 2009
Joseph Wu says:
Growing up with this, I never liked it. Squidgy chicken is what I always call it. :)
One correction: don’t pour the sauce over the chicken. Each person gets a little saucer of the sauce, and dips their own.