My 18-month old is very particular about meat texture and I found out poached chicken is one of a few types of meat she will actually eat. I learned the poached chicken recipe from my mother and have just recently mastered the technique to where it tastes just like hers. With this dish, you get to taste the delicious chicken, but you also get a lot of leftover chicken stock to use as a soup base. Bon appetit!
Serves: 4 (~4 ounces per serving )
Calories per serving: ~255 calories , 28 grams of protein (without skin)
2 chicken quarters
2 green onion stalks, tied into a knot
4 slices of ginger, each one-inch thick
4 garlic cloves, each sliced in half
(Seasoning & garnish)
1/2 teaspoon sesame oil
1/4 teaspoon white pepper powder
1 tablespoon soy sauce
1 teaspoon garlic oil (chopped garlic fried in canola oil)
1 cup cilantro, chopped
2 green onion stalks, cut into two-inch lengths then thinly sliced
- Fill a large stock pot with four quarts of water. Bring to a boil.
- With a paring knife, cut two small openings along the side of the chicken thigh and stuff two garlic cloves and two ginger sticks into each quarter.
- Submerge the chicken quarters into the boiling water. Add the green onion knot and the rest of the ginger. Wait until the water comes back to a boil, then reduce the heat to medium low. Poach for one hour.
- After an hour, remove the chicken quarters from the pot and submerge them into a pan of ice-cold water for about 8-10 minutes.
- Remove the chicken from the cold water and place onto a plate. Rub the white pepper, sesame oil, and one teaspoon of soy sauce all over the chicken and let it rest for another 10 minutes.
- Tear the meat off from the bone, discard the skin, and garnish with chopped cilantro and sliced onions. Top off with a teaspoon of garlic oil and drizzle the remaining two teaspoons of soy sauce over the chicken.
*If you like to eat hot/spicy foods, try squeezing a few drops of lime juice in Sriracha and use it as a dipping sauce.