Poached Chicken Thigh
Equipment
- 1 Medium Size Stock Pot
Ingredients
Chicken
- 2 pieces Chicken Thigh
- 5 cups Water
- 2 stocks Spring Onion
- 1 Stock Coriender
- 1 small Ginger
- 1/2 tsp Salt
- 1 tbsp Shaoxing Wine
- 1/3 piece Chicken Stock Cube
- 1 bowl Ice Water
Sauce
- 3 tbsp Chicken Stock
- 1/2 tbsp Oyster Sauce
- 1 tbsp Light Soy Sauce
- 1 tsp Sugar
Instructions
- Bring the 5 cups of water to a boil in the stock pot. Prepare the herbs by rinsing off the dirt and chop into 5-6cm in length. Slice up the thumb size ginger. once the water boil, add in the aromatics together with salt and the Shaoxing wine. Bring everything to a boil again and simmer for about 35 minutes until the chicken are cooked through.
- Prepare a bowl of ice water. Once the chicken is fully cooked through, dunk it into the ice bath immediately for about 30 minutes.
- Retain the chicken stock but discard all the aromatics that are inside. Mix the chicken sauce together and set aside. Once the chicken is done chop it up if possible, plate it and drizzle the sauce over.
Notes
- Check the chicken is cook using a meat thermometer. If you do not own one, the next best thing is using a stick to poke through the thickest part. If the water runs clear, it's cooked. If not, there will be tiny streaks of red liquid flowing out.