No Poach Chicken
A hands-off method for perfectly cooked chicken - submerged in a ginger-scallion poaching liquid, brought to a boil, then left to cook off heat for 2 hours.
ChineseChickenIntermediate130 minBy Northstar
Ingredients
Servings
4
- 3 lb whole fryer chicken, rinsed and innards removed
- 1 piece fresh ginger, about 1 inch long
- 1 cup chopped green onions
- 1 tsp Szechwan brown peppercorns
- 0 to taste salt and freshly ground black pepper
- 0 as needed water to cover
Instructions
- 1
Season the chicken with salt and pepper. Place the chicken in a pot and cover with water.
- 2
Add the ginger, green onions and peppercorns. Bring the liquid to a rolling boil.
- 3
Cover the pot tightly. Turn off the heat. Let the chicken cook off heat for 2 hours without opening the lid.
- 4
Strain and remove the chicken meat. Discard the bones. Use the meat in dishes like Bong Bong Chicken or slice and serve with dipping sauces.
Tags
chickenchineseasianemerilgingerpoachedamericantechnique