Skip to content
PREPARATION
- Marinate the chicken at least an hour before cooking, with salt and Chinese wine.
- Prepare the poaching liquid. Heat the sesame seed oil over medium heat in a deep pot (min 6L).
- Add the ginger and spring onions and sauté for about 30 sec until both start to brown.
- Using a spice bag, add garlic, cloves, cinnamon and star anise into it. Add the spice bag into the pot.
- Add water, and all the remaining ingredients into the pot and bring to boil.
- Turn heat down to low and allow stock to simmer for 15 mins to infuse the aromatics into the poaching liquid.
- Bring it back to high heat and allow the liquid to boil again. Once it comes to boil, add the marinated chicken (breast facing up to prevent overcooking the breast). If you are using firm bean curd, add them in now too. Let it boil for 5 minutes.
- Turn the heat down to low, cover with the lid and let it to continue to simmer for 5 mins, then turn off the heat.
- Allow the chicken to poach in the covered pot for 40 minutes. Poach for a longer duration if your chicken is more than 1.2kg.
- After poaching, carefully raise the chicken (and firm bean curd) from the liquid and allow it to cool. Chicken (and bean curd) will take on a golden brown hue by now.
- Let it completely cool (for about 1 hour) before you chop it up, and assemble on the plate.
- If you like, serve some poaching liquid on the side with your chicken (and bean curd) and some cucumber for garnishing.
