Page 10 - BACGG CNY Flipbook V2 03032021

Bok Chit Gai/Poached Chicken Recipe
Literal Translation: White Cut Chicken
To watch a cooking video of this recipe: https://youtu.be/G1wjgDGVVBo
Prep Time: 30 mins.

Cook and Cutting Time: 105 mins.

Total: 135 mins or 2 hours, 15 mins.

Ingredients for Chicken:
4.5 lb. Organic Chicken

1 Green Onion (leave whole)
5 slices Ginger – 1/8” thick coin size

Ingredients for Green Onion and Scallion sauce:
¼ cup Green onions – finely minced white and green parts
½ cup minced Ginger
¼ cup Peanut Oil
1 tsp Sea salt
1 tsp Palm Sugar

Directions:
Prep: Remove chicken from refrigerator 30 minutes prior to cooking so it won't be
so cold prior to cooking it. Clean the chicken with cold water. Clean chicken
cavity, remove innards and feathers.

Cooking the Chicken:

1. Use an 8-qt pot. Fill pot with 4 qts of water. Bring the water to boil. Add
one whole green onion and five slices of ginger.

2. Place the chicken in the pot, breast side up. Chicken should be
submerged in water. Be careful not to break the skin because this will
affect the silky texture that you want to achieve at the end. In Cantonese,
it is called, “wat.” If it is cooked correctly, even the white meat will be silky
and moist.

3. Bring to second boil. As soon as second boil starts, turn down heat.
4. Turn heat down and simmer 15 minutes.

5. Turn off heat and leave the pot on the burner for 45 minutes.

6. Remove the chicken from the pot and let it cool for 15 minutes.

7. Save the stock for making soup or stir-frying.

Cutting and Plating. See thewoksoflife.com for instructions on how to cut and
plate the chicken; they have excellent instructions and photos on how to do this.
Go to thewoksoflife.com, then click Cantonese Poached Chicken, then click “How
to Carve a Whole Chicken”, Chinese Style.

When cutting through bones, you will need to use a Chinese meat cleaver.
Briefly, here is how to dismantle the chicken.