Poached White Chicken

    2 hours 10 mins

    This classic Chinese New Year dish is perfect for celebrations as well as everyday eating.


    Central Region, Singapore
    2 people made this

    Serves: 6 

    • 1 (1-1/2kg) whole chicken
    • 4 teaspoons salt
    • 1 (5cm) piece ginger, sliced
    • 3 cloves garlic, smashed
    • 3 spring onions, tied into a knot
    • 2 teaspoons sesame oil

    Prep:10min  ›  Cook:2hr  ›  Ready in:2hr10min 

    1. Trim extra fat from the chicken and rinse under cold running water and pat dry. Rub all over with 2 teaspoons salt, including inside the cavity.
    2. In a large pot, add enough water (about 3 litres) to cover the chicken. Add the ginger, garlic, spring onions and remaining salt. Bring to a boil.
    3. Gently lower the chicken into the stock and bring back to a boil. Reduce the heat to low and simmer for another 15 minutes, skimming off any scum. Cover and turn off the heat. Let chicken sit in the pot for about 1 hour and 20 minutes.
    4. Poke chicken in the thigh using a chopstick. If the juices run clear, chicken is done. If the chicken isn't done, return it to the pot and simmer over low heat for a few more minutes. Carefully remove chicken from the stock and drain.
    5. Transfer chicken to a chopping board and allow to cool slightly. Rub sesame oil over the chicken before using a cleaver to cut through the bone into small pieces.
    6. Serve with chilli sauce or red vinegar.


    Since this is such a simple dish, make sure you buy the freshest, tastiest chicken you can find.

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    Reviews in English (2)


    Very quick and easy to prepare with delicious juicy chicken as a result. No spring onions in the house so I added a small halved onion. I served this with rice and broccoli and sprinkled with soy sauce and fresh coriander.  -  18 May 2014  (Review from Allrecipes AU | NZ)


    This is a perfect method for poaching chicken. Low and slow. The meat can be used for a variety of dishes. Moist and tender chicken. Thanks for a great method.  -  01 May 2013  (Review from Allrecipes AU | NZ)