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Poached chicken with ginger and chive sauce
A whole chicken poached in a broth flavored with ginger and chives (or green onion), served with a hot rapeseed oil sauce. The recipe uses only four basic ingredients and yields a flavorful broth that can be reused for soups. Easy, quick, and full of Chinese flavors.
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Critical Success Points
- • Simmer the chicken over low heat for 45 min without bringing it to a vigorous boil.
- • Heat the oil to exactly 170 °C before pouring it over the ginger and chives.
- • Submerge the cooked chicken in ice water to stop cooking and facilitate carving.
Safety Warnings
- • Handle raw chicken with clean hands and disinfect surfaces after use.
- • Hot oil at 170 °C can cause severe burns; heat it away from children.
- • Be careful of boiling water splashes when transferring the chicken.
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