Poached Whole Chicken
Total time: 1 hr 45 min
Active time: 20 min
Serves: 8
Poaching chicken is one of the best ways to showcase the natural flavors of a fresh chicken. Resting after poach keeps the breast tender and moist while ensures food safety. With minimal seasoning and spice, this dish of south China origin is also healthy and nutritious.
Ingredients
1 chicken
1 bunch scallion
1 teaspoon salt
Preparation
If time permits, acclimatize chicken to room temperature. Take it out from the refrigerator about four hours before mealtime.
Steps
Use a pot large enough to hold the chicken and more than four liters of water. Fill with as much water as possible, leaving room for chicken. Boil water under high heat.
Immerse chicken completely when water boils, take care to prevent air bubbles from trapping inside chicken cavity. Cover pot when water comes back to a boil. Turn off heat and let sit for forty-five minutes to an hour depending on size of chicken.
Cut green onion into 1/2-cm or 1/5-inch rings. Drop into bowl, sprinkle salt, and stir well. Put bowl into refrigerator to let green onion wither.
Find something to do while the forty-five minutes or so elapses.
Retrive chicken from pot and let rest for thirty minutes.
Find something else to do while waiting.
Carve chicken and serve with green onion.