dinner · dairy-free
Cantonese soy-poached chicken
A whole chicken gently cooked in a fragrant soy, rock sugar and spice master stock with the heat turned off, so it stays silky and glossy.
- Time
- 90min
- Steps
- 6
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy and sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Bring the soy sauces, Shaoxing, rock sugar, water, ginger, scallions and spices to a boil in a pot just big enough for the chicken. Simmer 15 minutes.
-
2
Lower in the chicken breast side down. Return to a simmer, ladling liquid into the cavity, and cook 10 minutes.
-
3
Turn off the heat, cover, and leave the chicken in the liquid for 45 minutes without touching it.
-
4
Check the thigh reaches 75°C (165°F); if not, simmer a few more minutes.
-
5
Lift out, brush with sesame oil and rest 10 minutes. Chop into pieces and serve with a little of the stock and ginger-scallion sauce.
-
6
Strain and freeze the stock to use again.
