Poached White Chicken

Poached White Chicken


2 people made this

About this recipe: This classic Chinese New Year dish is perfect for celebrations as well as everyday eating.

Pat Central Region, Singapore

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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