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, is a Chinese classic.
When the fish is finished cooking the poached chicken had tasteful smooth skin and the meat is succulent.
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 cleaned chicken pieces in a pot or pan with enough water to cover the chicken. Add in the lemongrass, orange peel, celery, and salt. Bring to a simmer and cook covered for 15 to 20 minutes.
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.
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