I remember a reader asked me how i poach a white cut chicken (Pak Cham Gai) last time..I have recorded down the detail steps and would like share with you here. I suppose every Chinese family also know how to poach a nice white cut chicken with their own method. This is the method taught by my mother. My mother method is simple and yet still resulted a nice tendered white cut chicken
I suggest not to use the real ayam kampung (free range chicken) , because less meat and meat is tough. Usually i use those half free range chicken (i don't know how to describe this in English name actually, hehehe), usually we call this type of chicken as "Chow Gai" or "Holland Gai"..I hope you understand what i meant.^_^
Ya, i have one extra step is after chicken is done, i brush salt on the body of chicken, so it taste like salted chicken, yummy!
Chinese white cut chicken 白切雞
(recipe source: by Sonia aka Nasi Lemak Lover)
1.6kg free-range chicken
Few slices of ginger
2 sprig of spring onions
1tsp salt (i use fine sea salt)
1 and 1/2tsp sesame oil
Method
1. Stuff ginger and spring onion inside the cavity of chicken.
2. Boil a large pot of water over high heat ( use a pot that large enough to fit a whole chicken).
3. Slowly place the chicken (breast side down ) into boiling water, boiling water become simmer.
4. Once water boil again, reduce heat to the lowest.
5. Cover the lid and let chicken simmer in hot water. While cooking half way (about 10mins), flip the chicken breast side up, cover and continue simmer.
6. Cook for 16mins (depend the size of chicken or when you see chicken become light and float on top).
7. Switch off the fire, cover the lid and let chicken continue to simmer in hot water for another 10mins.
8. Mix salt and sesame oil in a mixing bowl. Remove chicken from hot water, use a brush to evenly brush salt mixture on the whole body of chicken.
9. Let it cool in room temperature for several hours (5-6 hours) before chop into small pieces.
I consider myself still not chop a perfect white cut chicken, but these are how i usually chop the chicken.
1. first cut out the two chicken wings
2. Cut out the thigh and drumsticks
2. Tear out the chicken breast (all meat)
4. Chop the chicken into bite size pieces and arrange back like a chicken look ^_^
Beside just serving white cut chicken as a main dish, sometime i prepare into Hainanese chicken rice or like today i cook into Kuoy Teow noodles soup..
66 comments:
yummy~~I love 白切鸡.
I haven got a chance to poach whole chicken yet because we cant finish it.. :P normally i'll choose just 2-3 drumsticks if i cook this dish. :)
salivating this is my fav !! i can just eat the chicken without anything else :P
I often poach a whole chicken, I have a great recipe but I will give yours a try, it will be nice to make a change. It is one of my favourite ways of cooking a chicken and I can remove any fat easily. Enjoy your day, Diane
一开电脑就让我看到这个白斩鸡。。。。。。
真是肚子在打鼓不停呢！很想吃哦！
joceline called me while she left a message here and we start to gossip abt u, hahahaha!
here are some contents : 'aiyo, this sonia why everyday so rajin, her brain must be very good, can 变so many type of dishes everyday, photos also sui sui， really pandai'. Hahahaha, lovely comment right?
My whole family and I loves "Pak Cham Kai" ~ well we are hainanese that's why! Sometimes we thought making this chicken is easy, but there's a way to cook till it is full cooked till no blood visible after cut. You done so well in cooking this dish as well as cutting it to pieces. So much to learn from you.
Your chicken look so tender and moist and the colour is very beautiful too. And I totally agree with EileenLee - you are so diligent and creative in the kitchen. Keep up the good work. Thanks for sharing the step by step method of poaching a chicken.
Look beautiful! tq for sharing.... senang nak ikut, step by step!
wow wht a mouth-water chicken recipe u got therer..looks so juicy and soft:)
Oh I so want to come to your home where I would gladly let you cook up a banquest of delicious dishes for me including this one.
Something simple and yet need skills to prepare. Thanks for all the step by step photos. I hope somebody is taking those photos for you.
I want to go to your place for dinner!!!! haha. That looks so good, Sonia! Thanks for sharing! Definitely will try it one day!
Love your version Of the poached chicken!This just reminds me of my mum's chicken,hahaha!
I love to eat "pak cham kai" too... my mum makes a special sauce whenever she cooks this. YUMS.
So glad that you sharing the steps. I used kg chicken no wonder looks different from chicken rice shop..hehe. I always buy kg chicken doesnt know others type of chicken..thanks for mentioned holland kai hehe..will try it out. Btw can i cook the chicken in the soup base with ingredient like cabbage or some red dates?
很仔细的做法！
我只会吃不会做。(*^__^*)
The Other day when my family and I were dining at this chicken rice restaurant, my hubby and I were concluding that home made taste better! Some ppl like to steam while like u, I like mine poached, but I do add a lot of extra like garlic, green onion and pandan leaves in the poaching water. Love that succulent looking tender chicken meat you made, yums! Great idea to serve it with kwey diao after. :))
Another fantastic and delicious dish , Sonia ! You cooked that chicken like a pro ! ;D
when I visited ur blog just now I was about to have my dinner, and...suddenly felt very very hungry. Wanted to eat ur poached chicken instead of my pizza.
Look so yummy, especially the kuay teow soup! How did you make the chicken skin so yellow in colour?
Jes, I suggest not to add cabbage and red dates first, once chicken removed, you can continue to cook and add these ingredients. Like the kuoy teow soup i prepared , I add yam bean, chicken carcass , chicken feet and an onion after removed the chicken.
Fern, I think partly due to I added the sesame oil and the skin turn darker and look yellow after several hours in room temperature.
Thks Sonia
我很喜欢白切鸡
但是我不会把它切到美美的：（
Looks so delicious! I love pak cham kai. And I do not really like kampung chicken either! :)
Look nice! Sometimes is not easy find a whole chicken look delicious!!
Sonia kak Ros suka.This malay kakak memang punya selera cina lol...ayam ni susah nak dapat yang halal.kak Ros pasti nak cuba. harap2 my lokong(betul ke ejaan tu??) suka dan senyum sampai ke telinga bila kak ros masak ni.
saya suka. saya suka... slruup!
Look so delicious! But I can't cook this because my husband doesn't like 白切鸡!
Thanks for the tips,
We call that type of chicken u mentioned as Wu Sou Gai
I can't chop a chicken properly, usually don't loook much like chicken after that.
Eh, if u made the rice into balls, just nice for Melaka Food Fest ler...
Hi Sonia, your pak cham kai look delicious. Love the silky skin, yum yum... Thanks for sharing the tips, usually I steam instead of poach.
Nice to dip in coriander leaves sauce.
1 bunch of fresh coriander leaves chopped. Fried shallot until golden brown, lower the fire, add oyster sauce, little water,sugar, salt, black sauce, sesame oil to taste. Add in the coriander leaves, mixed well and remove from stove. It taste excellent with this chicken. Enjoy.
Have a nice day.
This is my favorite "pek cham kay" and everytime eat at chicken rice shop I prefer this chicken. Will try your method. My big problem is I don't know how to chop chicken nicely :)
I never try making a whole chicken before...
白切鸡是我的最爱，不过迟到了应该被人吃完了。。。呵呵呵！
刀法很好，把鸡肉都斩的很均匀。
Sonia, love the tips about the "pak cham kai". Sesame and salt mixture can make the skin turn our nicely. thanks for sharing.
Amelia, Thank you for sharing your special coriander sauce recipe, sound so yummy!
Hi Sonia, thanks so much for sharing your step by step instructions with illustrations! This is great for someone who has no one to learn cooking skills from, I have never tried poaching a whole chicken as I dont know how to chop the chicken ;) but with your clear instructions, I will love to give it a try, but for a start I may use a kitchen scissors ;) or bring the whole chicken to my sis place to ask her to chop for me!
the chicken meat look very tender,and the color is nice~ thanks for sharing!
Sonia, thanks for the details step by step pictures ;)
很喜欢你的步骤图分享，很详细。。
你的刀功很棒叻，大小一致，
不像我每次都砍到有大有小。
下次我可否邀请你帮我砍鸡？哈哈哈。。
wow.. hungry lioa...
The last time i made hainanese chicken rice, I boiled the chicken like you did but brushed it with light soya sauce mixed with all spice and steamed the chicken for another 20 minutes. But i used the ordinary chicken, the one that we simply get from the market.
Next time, i'll follow your style.
thanks.
Good morning,
Thanks for sharing your recipe. Looks moist and tender. I don't know whether it helps or not- for our family, after removing from heat, we put the whole chicken in some ice water for a while - to stop the cooking.
I love this 白斩鸡!
This is a "Must Eat" dish when i go back kampong. My mum also like to use "Holland Kai", yummy :)
Sonia, your kids, your husband and your family are so blessed to have you. I love all those food on the table, especially the noodle soup.
Yummy and made mouth-watering~
Love your recipe "pak cham gai", will try that. :) Can you pls share also how to make the chilli sauce for this "pak cham gai"?? Thanks.
Jade, my chili sauce is very simple, blend fresh chili,chili padi(if want hot), (garlic and young ginger-not too much), limau kasturi rind and juices, seasonings with salt and sugar, add little bit chicken stock, and let it warm in the rice cooker.
the way I know is to dunk the chicken in cold water right after it's done to stop the cooking! this chicken looks nice and tender, I love chicken rice!!
I also love 白切鸡! When I poached the chicken, I like to add one onion and one stick English celery in the water.
You have no idea how practical this post is for me! This is the way I should have cooked chicken for my Bang Bang Chicken (I think the cookery book I took it from advises the same method and ingredients).
Your chicken looks tender and juicy... Thanks for sharing this great tutorial.
my mum also poached the chicken like your method, sometimes i follow but sometimes so lazy just steam it right away. Most of the time we use wu soh kai.
原來白斬雞是這麼做的！那一碗湯麵也好誘人喔：)
这个白切鸡是我老公的最爱，配上我妈自制的生姜叶黑酱油，很下饭。
Thanks a million Sonia. no wonder my pak cham gai never really successful. I used kampung chic. meat tough :(
Yes, Sonia, I agreed with u for not using the kampung chicken in making white cut chicken....less meat & the meat also too springy. some even very elastic till the false teeth also came out! haha.... Thanks for sharing the tips & enjoy your weekend, momsie.
Good night.
Kristy
oh yum! my family surely loves this Sonia :)
because it is only hubby and myself, i often do the shortcut way and just use pieces of chicken. You reminded me how juicy a WHOLE chicken will taste like!
oh my Sonia!! You make it just like a pro!! Is this how they make Hainanese Chicken Rice in the hawker centres? I never knew they used such simple ingredients!! I love it!
Love roasted chicken, great recipe!
Hi Sonia, I was one of the readers that asked for this recipe of yours when you prepared it for CNY reunion meal. Thanks so much for the recipe. I will definitely try it out once I get a hold on to a pot that's big enough to fit a whole chicken XD
The chicken you prepared looked absolutely lovely..
That's a such simple recipe with a clear picture ! Will try this recipe .
For really moist flesh chicken with very slightly pinkish flesh to the bone, place the chicken in a large pot of boiling water, previously boiled together with some ginger and sea salt. Ensure chicken is completely covered in the water. Simmer for 3 minutes. Then switched off heat, and let chicken soaked in the pot for about 40 - 60 mins depending on chicken size (approx 1.2 - 1.7kg). After cooking time is completed, remove chicken and plunge it into cold ice water. This will gel up the collagen in the flesh and produce a really tender "pak chum kai" with moist flesh even in the breast portion.
Hi Sonia, Love to see all of your healthy recipes collection. Im wondering on how to cook one of tofu dish appeared on the picture above. Could you please share the recipe? Thank you (Ivlia)
High Steam the Chicken and let all the fat and bits fall into the water later used as your stock. High steam in any steamer be it bamboo or metal. Make sure you fill the cavity with your favourite seasoning or the traditional once. Steaming the chicken makes the chicken less soggy and the just correct. You can keep the chicken once steamed and hang in a cool place overnight or fridge standing upwards. Use a soup can and place the cavity on top. When ready to eat, re-steam the chicken once more. Serve with usual green + soup and small rice. Chop up and remove as much bone as possible (need practice) and serve the chicken over a warmer(a must) with light soy and dash of sesame oil.I am Indian Malaysian and learnt how to do this chicken when friends come over. ENJOY
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