Why You’ll Love This Recipe
This recipe emphasizes simplicity and finesse—poaching the chicken gently ensures moist, silky meat with smooth, tight skin. The ginger-scallion sauce adds a fragrant and savory complement without overpowering the chicken. It’s a healthy, halal-friendly dish that can be served warm or at room temperature, making it versatile for meals and gatherings. Plus, it’s easy to prepare with straightforward ingredients and minimal fuss.
Ingredients
1 whole chicken (1–1.5 kg)
1.5 liters water (about 6 cups)
2 tablespoons salt
2 stalks spring onions
2-inch piece ginger, peeled and sliced
1 tablespoon sesame oil
2 tablespoons apple cider vinegar or vegetable broth
For the Sauce:
2 tablespoons neutral cooking oil
2 stalks spring onions, green and white parts separated, finely chopped
1 tablespoon minced fresh ginger
1 tablespoon light soy sauce
1 tablespoon sesame oil
For Serving:
Steamed rice
Freshly chopped coriander
Chilli oil (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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In a large pot, bring the water to a boil. Add salt, spring onions, and sliced ginger to the water.
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Submerge the whole chicken breast side down in the pot. Reduce heat to low and poach gently for 30–40 minutes, or until the chicken is cooked through.
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Remove the chicken from the pot and immediately plunge it into an ice water bath to stop cooking and tighten the skin.
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When cooled, pat the chicken dry and rub it with sesame oil and apple cider vinegar or vegetable broth.
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For the sauce, heat the neutral oil in a small pan until hot. Add the white parts of the spring onions and minced ginger and sauté briefly until fragrant.
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Remove from heat and stir in light soy sauce, sesame oil, and the green parts of the spring onions.
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Carve the chicken into pieces and serve with steamed rice, the ginger-scallion sauce, freshly chopped coriander, and chili oil on the side if desired.
Servings and timing
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Serves: 4–6
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Prep time: 15 minutes
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Cook time: 40 minutes
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Total time: 55 minutes
Variations
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Double the sauce ingredients if you like extra dipping sauce.
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Add a splash of lime juice or rice vinegar to the sauce for a tangy twist.
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Substitute the whole chicken with chicken breasts or thighs for quicker cooking.
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Include a side of sautéed greens or steamed bok choy for a balanced meal.
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For a spicy kick, mix chili flakes directly into the sauce.
Storage/Reheating
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Leftover chicken can be refrigerated in an airtight container for up to 2 days.
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Serve cold or reheat gently by steaming or microwaving covered to retain moisture.
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The sauce can be stored separately in the refrigerator for up to 3 days.
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Avoid reheating the chicken too long to maintain its tender texture.
FAQs
What is the purpose of the ice water bath?
It stops the cooking process immediately and tightens the chicken skin, giving it a smooth texture.
Can I use bone-in chicken pieces instead of a whole chicken?
Yes, but cooking time will vary. Poach until the internal temperature reaches 165°F (75°C).
How do I know when the chicken is fully cooked?
The chicken is done when the juices run clear and the internal temperature reaches 165°F (75°C).
Can I prepare the chicken ahead of time?
Yes, it can be poached a day ahead and served chilled or reheated gently.
Is this recipe halal-friendly?
Yes, all ingredients and methods comply with halal dietary requirements.
Can I freeze the leftover chicken?
Freezing may alter texture; it’s best to consume refrigerated leftovers within 2 days.
What can I substitute for neutral cooking oil in the sauce?
Vegetable oil or light olive oil can be used as alternatives.
How spicy is this dish?
It’s not spicy unless you add chili oil or flakes.
Can I make the sauce vegan?
Yes, omit the chicken and use vegetable broth for poaching, and ensure soy sauce is vegan.
Conclusion
Silken Serenity Chicken is a beautifully simple yet elegant Cantonese dish that lets the tender poached chicken shine. Paired with a fragrant ginger-scallion sauce and served alongside steamed rice, this recipe offers a delicate balance of flavors and textures that comfort and satisfy. Whether for a weeknight dinner or special occasion, this poached chicken is a refined, healthy choice that’s sure to impress.
Silken Serenity Chicken: A Cantonese-Style Poached Delight
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Poaching
- Cuisine: Cantonese
- Diet: Halal
Description
A classic Cantonese poached whole chicken dish featuring tender, silky meat and smooth skin, served with a fragrant ginger-scallion sauce. Healthy, halal-friendly, and perfect for elegant or comforting meals.
Ingredients
1 whole chicken (1–1.5 kg)
1.5 liters water (about 6 cups)
2 tablespoons salt
2 stalks spring onions
2-inch piece ginger, peeled and sliced
1 tablespoon sesame oil
2 tablespoons apple cider vinegar or vegetable broth
For the Sauce:
2 tablespoons neutral cooking oil
2 stalks spring onions, green and white parts separated, finely chopped
1 tablespoon minced fresh ginger
1 tablespoon light soy sauce
1 tablespoon sesame oil
For Serving:
Steamed rice
Freshly chopped coriander
Chilli oil (optional)
Instructions
- In a large pot, bring the water to a boil. Add salt, spring onions, and sliced ginger to the water.
- Submerge the whole chicken breast side down in the pot. Reduce heat to low and poach gently for 30–40 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and immediately plunge it into an ice water bath to stop cooking and tighten the skin.
- When cooled, pat the chicken dry and rub it with sesame oil and apple cider vinegar or vegetable broth.
- For the sauce, heat the neutral oil in a small pan until hot. Add the white parts of the spring onions and minced ginger and sauté briefly until fragrant.
- Remove from heat and stir in light soy sauce, sesame oil, and the green parts of the spring onions.
- Carve the chicken into pieces and serve with steamed rice, the ginger-scallion sauce, freshly chopped coriander, and chili oil on the side if desired.
Notes
Double the sauce ingredients if you like extra dipping sauce.
Add a splash of lime juice or rice vinegar to the sauce for a tangy twist.
Substitute the whole chicken with chicken breasts or thighs for quicker cooking.
Include a side of sautéed greens or steamed bok choy for a balanced meal.
For a spicy kick, mix chili flakes directly into the sauce.
Store leftover chicken refrigerated in an airtight container for up to 2 days.
Reheat gently by steaming or microwaving covered to retain moisture.
Sauce can be stored separately in the refrigerator for up to 3 days.
Avoid reheating chicken too long to maintain tender texture.
Use vegetable oil or light olive oil as alternatives to neutral cooking oil in the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg
