Home Pet & Animal Cantonese-Fashion Poached Hen Recipe – Nut Free Wok

Cantonese-Fashion Poached Hen Recipe – Nut Free Wok

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collage of a whole chicken, deboned and chopped chicken, and serving suggestion

Cantonese-Fashion Poached Hen is tender in texture and so juicy and scrumptious. The leftover hen is nice in different recipes equivalent to fried rice and I exploit the poaching liquid to make hen broth for soups or rice porridge (jook/congee). This recipe is freed from prime 9 allergens and really shareable because the elements are so easy.

Disclaimer: Please examine that each one elements are appropriate to your allergy symptoms and you’ll want to ask your medical care group relating to any allergy associated questions (I don’t share medical recommendation). As an Amazon Affiliate I earn from qualifying purchases.

TLDR? Click on on Leap to Recipe under!

Stovetop Poached Hen That’s Tender and Scrumptious

Cantonese-style poached hen, often known as “bok cheet homosexual” is so tender as a result of it’s cooked in just simmering water till the hen is finished. If all of this appears acquainted, you may bear in mind my recipe for “Bok Cheet Gai” made in a sluggish cooker.

Cantonese poached hen appears easy, cook dinner a hen in scorching water, proper? Really it takes a little bit little bit of finesse to poach a hen completely in order that it’s juicy and tender. Once I was a baby, our “white lower hen” was generally a little bit pink! The meat can be cooked via however the insides of the bones was nonetheless a little bit bit pink.

I encourage you to comply with finest meals security practices and nonetheless put together this hen in a easy and conventional method. A digital meat thermometer will aid you objectively know when the hen reaches a protected temperature of 165°F.

collage of a whole cooked chicken, half of it's deboned and served with a ginger and scallion oil sauce, half is chopped, and served in a bowl with broth, noodles, and sauteed veggies
Prime left: entire cooked hen. To point out doable methods to serve it, half of the hen is deboned and served with a drizzle of ginger and scallion oil sauce (prime proper), and the opposite half chopped into massive items with the bone (backside left). Backside proper: one serving suggestion, on today we ate the poached hen with broth, noodles, and sauteed iceberg lettuce.

Which Kind of Complete Hen to Poach?

I often purchase Dealer Joe’s Complete Younger Hen. They’re simply the precise dimension for our household, between 4.5 to five kilos. The place ever you occur to buy, I like to recommend deciding on a hen roughly 5 kilos the primary time you make it.

If you happen to stay close to a Chinese language or Asian grocery store, you may see some small chickens labeled brown hen. These are scrumptious free-range chickens however require a barely modified recipe, which I’ll share individually. Inform me within the feedback if you happen to’ve ever seen the sort of hen in your Chinese language or Asian supermarkets and puzzled tips on how to cook dinner them.

Find out how to Put together the Hen for Poaching

Crucial preparation step is to notice the hen’s weight. Both write it down or take a photograph of the label. You’ll need the precise weight to find out the poaching time later.

The largest query about prepping the hen for poaching is whether or not to clean the hen or not. Washing the hen can unfold dangerous micro organism. However if you happen to intend to repurpose the poaching water for making broth, you want the broth to be clear with out impurities. You should use a effective mesh oil skimmer (or perhaps a mesh tea strainer) to skim the froth and impurities, and/or fastidiously clear the hen first

Learn the CDC’s article about tips on how to forestall cross-contamination and sanitize your work space afterwards. Once I was writing and modifying my cookbook, Chinese language On the spot Pot Cookbook, I got here up with a compromise to make use of salt to wash the hen after which use paper towels to blot the surplus salt, blood, and different impurities. Alternatively, I additionally like Chef Terri Dien’s thought to submerge the salt-rubbed hen into a big bowl of chilly water after which drain to take away the surplus salt, particles, and blood.

Finetuning How Lengthy to Poach the Hen

My dad taught me this recipe over 40 years in the past. He all the time purchased the identical form of hen from San Francisco’s Chinatown and the precise poaching instances had been very constant. Poach on low for 25 minutes, flip it over, flip off the warmth and poach for 20 extra minutes. I’ve needed to alter the recipe through the years as a result of after I comply with Dad’s recipe, the hen is a bit undercooked most probably as a result of the chickens I purchase are larger than what was accessible 40+ years in the past.

Timing relies on the scale of the hen

I purchase a younger hen which often weigh between 4.5 to five.5 kilos and poach the hen for 10-11 minutes per pound (roughly 50-55 minutes for many hen). Within the desk under, you may see that fifty minutes will probably be greater than properly finished for a smaller 4.5 pound hen and 55 minutes is likely to be undercooked for a 5.5 pound hen. For this reason it’s vital to notice the burden of your hen.

Poach breast-side up with heat-on first

It’s simple to overcook the breast and undercook the darkish meat. We poach breast aspect up on low warmth to make sure that the poaching liquid maintains a simmer to cook dinner the darkish meat. Flip the hen breast aspect down and switch off the warmth in order that the hen breast doesn’t overcook.

Test early, with exceptions

I personally don’t like overcooked hen so I’ll begin checking with a digital meat thermometer on the minimal time vary and poach a little bit longer as wanted. If the hen may be very massive (over 6 kilos) or very chilly (you prepped prematurely and didn’t take it out of your fridge half-hour earlier than cooking), then enable extra cooking time (10.5 to 11 minutes/pound).

Meals protected inside temperature: 165°F

If the temperature is round 155°F you might have to poach the hen for just a few extra minutes. The USDA recommends an inside temperature of 165°F on the thickest a part of the thigh to be protected. Preserve your pot of poaching liquid lined and heat on the range in case you wish to return the hen to the pot or in case you wish to make hen broth after dinner.

Approximate Poaching Instances

Hen (lb) minimal time
@ 10 min/lb
common time
@ 10.5 min/lb
@ 11 min/lb
4.5 45 47 50
4.6 46 48 51
4.7 47 49 52
4.8 48 50 53
4.9 49 51 54
5.0 50 53 55
5.1 51 54 56
5.2 52 55 57
5.3 53 56 58
5.4 54 57 59
5.5 55 58 60
Begin checking the hen’s inside temperature at when your whole cooking time is at both the minimal cooking time or common cooking time. For instance, if you’re cooking a 5.1 pound hen, examine the interior temperature after a complete of 51 minutes poaching. Cooking for 11 minutes/pound is cheap when further time is required for a really chilly or a really massive hen. Be aware that the instances are rounded to the closest entire quantity.

Find out how to Poach the Hen

This poached hen recipe is easy however since my dad demonstrated tips on how to cook dinner it for me, I made a decision that I wanted to create a video for a little bit little bit of present and inform. Please watch, it is going to be lots simpler to dunk or flip it over in a pot of scorching water with a little bit demonstration.

Find out how to Serve the Poached Hen

Often a Cantonese-style poached hen is cooked, chilled, after which chopped into smaller items and served at room temperature with the ginger-scallion dipping sauce. I described tips on how to chop the hen intimately in my sluggish cooker model of this recipe. It’s vital to permit sufficient time for the hen to chill down earlier than you attempt to chop it. Watch out of bone shards when consuming.

What works higher for my household is to serve the hen whereas it’s nonetheless scorching or heat (tremendous yum). But it surely’s very messy to try to lower a scorching hen via the bones. As an alternative, I carve the hen in a platter to catch all of the juices for broth later and served the hen with out the bones and drizzle with some ginger and scallion dipping sauce.

Allergy Mother Tip to Save Time and Cash

After dinner I put on meals prep gloves whereas separating the cooked hen meat for leftovers and the carcass for soup. I add the hen juices from the platter and the carcass within the poaching liquid with different soup bones from my freezer for about an hour after which I’ve a pleasant broth for soups or congee.

Life with meals allergy symptoms is dear. This recipe saves me money and time. Mainly for the price of two hen breasts (about $10-12), we additionally take pleasure in all the darkish meat and a pot of hen broth without spending a dime. This recipe makes a scrumptious most important dish for my household, cooked hen leftovers that go together with something, and a wholesome broth to make soups.

collage of a whole chicken, deboned and chopped chicken, and serving suggestion

Cantonese-Fashion Poached Hen Recipe

Cantonese-Fashion Poached Hen is tender in texture and so juicy and scrumptious. The leftover hen is nice in different recipes equivalent to fried rice and I exploit the poaching liquid to make hen broth for soups or rice porridge (jook/congee). This recipe is freed from prime 9 allergens and really shareable because the elements are so easy.

Whole Time 1 hour 20 minutes
Writer Sharon @ Nut Free Wok
  • 1
    5 pound
    entire younger tender hen
  • 1
    1-inch piece
    ginger
    peeled and sliced
  • 2
    stalks
    scallions
    tear in half
  • 1
    teaspoon
    salt (for the pot)
    plus extra for cleansing the hen
  • 1
    recipe
    ginger and scallion dipping sauce
    elective, serve on the aspect
  1. Roughly half-hour earlier than you wish to start cooking, notice the burden of the hen (take a photograph or write it down). Put together the hen by eradicating any extra fats close to the cavity, take away any hen elements from contained in the hen (I add the gizzard, coronary heart, and neck to the pot, and discard or reserve the liver for different makes use of), and take away any stray feathers.

  2. Sprinkle 2 tablespoons of salt all around the hen pores and skin and contained in the cavity and rub the hen to take away any particles. Add extra salt as wanted. Use paper towels to take away any extra salt, feathers, and so on.. OR Fill a big bowl with chilly water in your sink. Gently decrease the hen into the bowl to soak for a couple of minutes after which drain.

  3. Fill an 8-quart inventory pot roughly 2/3 full with water and convey to boil on excessive warmth. Add the ginger slices and scallions. If in case you have a hen neck or any inside organs you want to cook dinner, add them now. When the water involves a boil, add 1 teaspoon salt.

  4. Maintain the hen firmly by the wing ideas and dunk the hen up and down within the pot of scorching water 3 times. Be aware whether or not there’s sufficient water within the pot to cowl the hen with out overflowing the pot. Put aside the hen and return the water within the pot to boil. Add 1-2 cups of water as wanted.

  5. When the pot returns to a boil, maintain the hen firmly by the wingtips and place the hen into the pot breast-side up. Prepare dinner on medium warmth with the lid off for five minutes. When the water begins to simmer, cowl the pot with a lid, decrease the temperature to low. Set one timer for 25 minutes to flip the hen over on the midway level. Set a second timer for 10 minutes per pound of hen, which is 50 minutes for a 5 pound hen.

  6. Flip the hen over by inserting a wood spoon into the cavity and elevate the hen tail up and over, cowl the pot, flip off the warmth and poach for the remaining time, roughly 25 minutes for a 5.0 pound hen. Throughout this time you’ll want to have clear utensils able to take the hen out of the pot and a clear serving platter, and make a ginger dipping sauce if desired.

  7. Use a digital meat thermometer to examine the interior temperature on the inside thigh (with out touching the bone). The hen is prepared when the interior temperatue is 165°F in any other case flip the warmth on low and poach for five extra minutes. Use two massive slotted or perforated serving utensils to fastidiously switch the hen out of the pot and onto a big serving platter.

  8. Enable the hen to relaxation for a 5-10 minutes in order that it is protected to deal with. To serve heat, carve the hen on the desk and keep away from splatters by not chopping via the bone. Drizzle inexperienced onion and ginger sauce and/or serve on the aspect.

Non-compulsory: If desired, use the leftover hen or hen carcass to make hen broth with the poaching liquid for soups. Convey to a boil and simmer for 1 hours. Pressure and retailer the broth. 

Recipe for ginger and scallion sauce:

Associated Recipes for Lunar New Yr!

A poached entire hen (with it’s head and toes) represents unity and togetherness and ideal for the lunar new 12 months. In case you are searching for further recipes to make for Lunar New Yr celebrations, I’ve a group of culturally applicable recipes which you’ll contemplate.

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