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Poached Chicken Recipe
|Pullet||6 Pound (1 In Number)|
|Peanut oil||2 Tablespoon|
|Water||2 Cup (32 tbs) (Enough To Cover Chicken)|
|Ginger pieces||3 (Wedge Of 50 Cent Size)|
Serving size: Complete recipe
Calories 5317 Calories from Fat 3386
% Daily Value*
Total Fat 390 g600.2%
Saturated Fat 113.1 g565.5%
Trans Fat 0 g
Cholesterol 2160 mg
Sodium 3602 mg150.1%
Total Carbohydrates 3 g0.9%
Dietary Fiber 0.3 g1.2%
Sugars 0.3 g
Protein 456 g912.6%
Vitamin A Vitamin C 1.3%
Calcium 0.2% Iron 0.55%
*Based on a 2000 Calorie diet
Place chicken in pot and bring water to boil again.
Immediately turn flame to low.
Cover and simmer (very slowly) for 12 minutes on each side.
Turn flame off and leave chicken in covered pot to cool.
Remove chicken and cut into bite-size pieces.
Arrange on large platter.
Might add at this point that the Chinese leave the head on the chicken so that no juices are lost.
This chicken is usually served cold with a number of sauces or salt and pepper.
Here are two sauces.
Hoisin sauce with scallions cut into inch-long pieces.
The diner smothers chicken with this sauce.
Another sauce would be cooked peanut oil mixed with soy sauce (light soy if you have it), shredded ginger, and scallions.
The quality of the chicken used for this dish has everything to do with its success.
Therefore, I specify a pullet (preferably one that hasn't laid an egg—a young one) and one that is absolutely freshly killed