Imperial poached chicken
Ingredients
- 1.6 kg whole chicken (head and legs removed)
- 100 ml cold water
Broth ingredients
- 3 pcs dried scallop (doesn't need to be soaked)
- 30 g dried shrimps (doesn't need to be soaked fig1)
- 15 g papery dried shrimps (optional, can replace by dried shrimps)
- 1.5 L water
- 400 ml chicken broth (fig2)
- 1.5 tbsp sea salt
- 1 tbsp chicken powder (fig3)
- 1 tsp turmeric powder
- 3 pcs green onion (sectioned)
- 2 pcs slices of ginger
Instructions
- Add all the broth ingredients in a pot and bring it to boil over high heat
- Add in the chicken (chicken breast side down). Pull it out and flip over. Add in the chicken (chicken back side down). Pull it up and put it down again. Cover and simmer over low heat for 30 mins
- Take the chicken out. Bring the broth to boil over high heat again. Turn off the heat. Add in the cold water. Add in the chicken (chicken breast side down). Cover and let it sit for 25 mins
- Cook the rice with the chicken broth used to poached the chicken
- Pan-fry the dried scallops and shrimps from the broth with 1/2 tsp oil and 1/2 tsp salt. Pan-fry them over medium low heat until they are dry and crispy
- Cut the chicken into the pieces. Enjoy
Video
Notes
Ingredients - Click to enlarge the image
Tips
Broth will need to cover half the chicken only. Remove the broth if necessary
Tips
Broth will need to cover half the chicken only. Remove the broth if necessary