17 July, 2015
Asian Spicy Poached Chicken
Comments : 4 Posted in : Chicken, Main Dish on by : Cook Plate Fork Tags: almond butter, America's Test Kitchen, Apple cider vinegar, Asian food, Balsamic vinegar, Bell pepper, Caraway, caraway seeds, chicken pieces, Coconut oil, ginger root, lemongrass, New York City, Olive oil, poached chicken, spices, star anise, Tablespoon
Poached chicken is very popular in Hong Kong.
The chicken is poached in a broth flavored with star anise, caraway seeds, orange zest, lemongrass, ginger and Thai chilies.
Traditionally the broth is not served with the poached chicken and spices.
You can freeze the chicken stock in airtight containers for up to 3 months. Thaw it to use in anything from flavored soup bases to fragrant noodle dishes, and even to cook rice.
Asian Spicy Poached Chicken
1 to 2 pounds chicken thighs with skin and bone-in
1 small stalk of lemongrass
Peel of half an orange
1 stalk celery
1 tablespoon whole peppercorns
1 teaspoon caraway seeds
1 ounce piece fresh ginger root
1 red Thai chili
2 green finger chilies
2 pieces star anise
½ a red onion
1 teaspoon Himalayan salt
Some fresh filtered water
Half a cup coconut oil or olive oil
Begin by placing chicken pieces in a pot or pan with enough water to cover the chicken.
Add the lemongrass, orange peel, celery, and salt. Bring to a simmer and cook covered for 15 to 20 minutes.
When the chicken done, you can eat the cooked dish as is, but this won’t be Asian Spicy Poached Chicken without the spicy part! So let’s continue.
For the spicy ‘sauce’ gather the peppercorns, onion, chilies, star anise, oil, ginger, and caraway seeds. Slice the ginger, onions, and chili.
In a small sauce pan over medium heat, place all of the spices and oil into the pan. Slowly heat up to infuse the oil with the spices.
After about 5 minutes of the spices steeping in the oil, pour the ‘sauce’ over the drained chicken pieces. You can strain the oil off if you want, but the traditional way of serving this dish is with all the spices left in the oil.
This dish is best enjoyed with a side of Asian style vegetables or an Asian salad.
How about this Asian Salad with Sesame Ginger Dressing or Mango Thai Noodle Salad with Sesame Ginger Dressing
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Looks very authentic.
Thanks Jovina. Surprisingly it wasn’t very difficult to prepare.