CHINESE POACHED CHICKEN BREAST RECIPES

CHINESE POACHED CHICKEN BREASTS WITH STAR ANISE RECIPE ...

Chinese Poached Chicken Breasts with Star Anise Recipe ... image

Chicken breasts poached in a broth flavored with star anise, cinnamon, ginger, scallions, and soy sauce is a Chinese classic. Traditionally you would save, not serve, the broth—it improves each time you use it—but we can never resist serving it with the chicken as a light sauce. If you like, boil noodles separately and add them to the broth for a meal in a dish.Plus: More Chicken Recipes and Tips

Provided by Food & Wine

Yield 4

Number Of Ingredients 13

Ingredients

3 1/2 cups canned low-sodium chicken broth or homemade stock
2 carrots, cut diagonally into 1/2-inch slices
6 scallions including green tops, 5 cut into 4-inch lengths, 1 chopped
6 1/2-inch slices peeled fresh ginger, smashed, plus 2 tablespoons minced fresh ginger
4 cloves garlic, smashed
1/4 cup brown sugar, preferably dark
1/4 cup soy sauce
5 whole star anise
3 cinnamon sticks
6 black peppercorns
1/4 teaspoon salt
1/4 cup dry sherry
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)

Steps:

In a large saucepan, combine the broth, carrots, the 5 scallions, the smashed ginger, the garlic, brown sugar, soy sauce, star anise, cinnamon sticks, peppercorns, and salt. Bring to a boil, reduce the heat, and simmer, covered, for 20 minutes.
Add the sherry and chicken and bring back to a simmer over moderately low heat, covered. Turn the chicken and simmer, covered, until the chicken is just done, about 5 minutes.
With a slotted spoon, transfer the chicken, carrots, and star anise to large shallow bowls. Strain the broth and add the minced ginger and 2 tablespoons of the chopped scallion. Ladle the broth over the chicken and top with the remaining chopped scallion.

WHITE CUT CHICKEN|CHINESE POACHED CHICKEN | CHINA SICHUAN FOOD

White Cut Chicken|Chinese Poached Chicken | China Sichuan Food image

Easy Chinese poached chicken, also known as white cut chicken. Super great cold dish for summer days.

Provided by Elaine

Categories Main Course

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 2

Number Of Ingredients 14

Ingredients

1 chicken ( , around 2 pound)
4 ginger slices
2 green onions make knots
1 tablespoon cooking wine
1/4 teaspoon Sichuan peppercorn ( , optional, I added this for personal habit)
sesame oil for brushing
coriander for decoration
2 tablespoon grated ginger
1/2 cup finely chopped green part scallion
1 tablespoon finely chopped coriander stems
4 scallion whites ( , cut into pieces)
2-3 tablespoons cooking oil
Pinch of salt
2 tablespoons broth for poaching the chicken

Steps:

Clean the chicken and remove feet and head. In a large pot, add chicken, green onion, Sichuan peppercorn and 3-4 slices of ginger and cooking wine. Then pour enough water to cover the chicken. Bring the content to a boiling with medium fire and continue cooking for around 8 minutes (see note 1 for the adjusting of the time needed). Turn off the fire, cover the lid and let the chicken stay for around 20 minutes.
In a large bowl, prepare enough iced water. Transfer the chicken out and soak it with iced water. Turn over several times during the process until the chicken is completely cooled down. Brush some sesame oil on surface and then cut into chunks and lay in the serving bowl.
To make the ginger and scallion dip sauce

Nutrition Facts : Calories 1173 kcal, CarbohydrateContent 5 g, ProteinContent 85 g, FatContent 87 g, SaturatedFatContent 21 g, CholesterolContent 340 mg, SodiumContent 2264 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving

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