I’ve been intrigued by this recipe for a long time. It is supposed to produce a very tender, perfectly cooked chicken, although the skin component will suffer. You will not get a crispy brown skin. In fact, most people used to the regular roast chicken will prefer to discard the skin and focus exclusively on the meat. One very reputable source – Saveur magazine – gave instructions that shocked me. They claimed that simmering the whole chicken for 10 to 12 minutes would be enough. Not in my universe. I adapted that recipe using other sources and share with you my version. To be fully honest with you, I loved the breast meat, but for my personal taste, the legs could have been more tender. I removed the meat and used it later in a Mexican style concoction. With additional cooking and a few extra spices, it was much better.

CANTONESE-STYLE WHITE CHICKEN
(adapted from several sources)

3½- to 4-pound chicken, giblets discarded
6 quarts of water
1 Tablespoon kosher salt
1 tablespoon fennel seeds
5 whole cloves
2 star anise pods
1 piece of ginger (about 2 inches long), smashed lightly
1/2 cup sherry

for the sauce:
1/4 cup of the poaching liquid
3 tablespoons soy sauce
2 tablespoons grapeseed or other neutral oil
finely grated fresh ginger to taste
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon granulated sugar

cilantro leaves to serve with (optional)

Remove the chicken from the refrigerator and let sit at room temperature for 30 minutes. Mix all the ingredients (water, spices and sherry) in a large pot that will be able to hold the whole chicken, covered in water. Bring to a boil. When the water boils, gently lower the whole chicken and make sure it is fully covered. If needed, add a plate on top to keep it submerged. Cook the chicken at gentle simmer, breast side up for 35 minutes. Turn off the heat, leave the chicken inside without touching it for another 30 minutes.

Transfer the chicken to a cutting board and let it sit while you prepare the sauce, whisking all ingredients together. Carve the chicken, discarding the skin. Serve over rice or cabbage, sprinkled with cilantro leaves, if so desired.

ENJOY!

to print the recipe, click here

Comments: The breast meat turned out perfect, exactly how I hoped it to be. Moist, tender, the sauce to drizzle over it is a must. Otherwise, I think it could be a bit too bland. The chicken skin was highly appreciated by our four-legged friends, so it was not wasted. In fact, they are lobbying to have this recipe in our regular rotation. Two paws enthusiastically up. When you add it all up, it is a six-paw-up recipe!

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