Chinese Simmered Chicken Recipes

CANTONESE POACHED CHICKEN (BAI QIE JI)

Steps:

• Make sure your chicken is at room temperature (trying to poach a cold chicken right out of the refrigerator will result in uneven cooking or undercooking). Clean the chicken by rinsing it under cold water, paying special attention to the cavity. Any giblets should already be removed but there may still be organs on the inside that should be removed or sometimes stray feathers that need to be plucked. Experts recommend that it's not necessary to wash your chicken before cutting and cooking but in this case for a whole chicken (especially if you get it from a live poultry place or even from Asian markets), it's a step that shouldn't be skipped, in my opinion. When washing and prepping the whole chicken, be very careful about splashing water and contaminating surfaces with unwanted bacteria. Be careful not to break or trim away any of the skin on the chicken, as you don't want the meat exposed to the boiling water as it cooks. This will ensure a moist, silky texture in the final product.
• Fill a large stock pot with water, just enough to submerge the chicken completely. You can determine this by putting the entire chicken in the pot, filling it with water until the chicken is submerged, and then removing the chicken. Do not turn on the heat while the chicken is still in the pot! This method of ensuring you have just enough water to submerge the chicken (and avoiding any extra) will ensure you have a more flavorful stock to save at the end. We used about 18 cups of water to submerge a 4 pound chicken in a deep stock pot.
• Once you have your water properly measured into the pot, add 2 scallions and 5 slices of ginger, and bring it to a boil. Once boiling, slowly lower the chicken into the pot, legs down and head up. It's ok if the breast is peeking out of the water a bit. The water will cool down and stop boiling when you add the chicken, so bring it up to a boil once again, and do not walk away from the pot.
• Once the water boils again, IMMEDIATELY lift the chicken out of the water very carefully. You can carefully hook two wooden spoons under the wings to lift the chicken up. The goal is to empty any colder water that may be trapped inside the cavity. Once you've released that water, lower the chicken back into the pot, and bring to a boil again.
• When the water is JUST starting to boil, turn the heat down. Keep it at barely a simmer. There should be very little movement in the water, but it also shouldn't be still. Cover the pot, and keep the heat around the lowest setting so the liquid continues to simmer slowly. Cook for about 35-40 minutes, roughly 10-11 minutes per pound. Depending on the size of your chicken, it may take more or less time to cook it through. You can check to make sure the water is bubbling slowly/gently and not boiling too vigorously, but try to avoid uncovering the pot while it's cooking.
• Poke a chopstick or skewer into the thigh to check for doneness. If the juices run clear, it's done. Carefully lift the chicken out of the pot and transfer it to a large bowl of ice water. Cool completely.
• While the chicken is cooling, make the sauce. You have the option to make two versions-one with just scallions, ginger, oil and salt, and one with soy sauce. The plain version is more traditional, as it really lets the flavors of chicken, ginger, and scallion shine through. Judy loves to add soy sauce, and it's also a tasty option! Start with the plain version, and then scoop some of it out into another bowl and add soy sauce. Try both and see which your loved ones like best!
• When the chicken is out of the ice water, you can brush it lightly with oil or some of the fat floating atop the poaching liquid to give it that enticing, shiny look!
• To serve, carve your chicken into pieces that you can easily grab with chopsticks. Serve with your sauce(s) and some steamed rice.

SIMMERED CHINESE CHICKEN

Steps:

• Rinse the chicken and remove"the goodies" from the inside, pat dry with papertowels.
• Heat the oil in a large dutch oven or soup pan.
• Brown the chicken on all sides.
• Mix soy sauce, brown sugar, 1/2 c water, catsup, sherry, red pepper, garlic and green onion together.
• Pour mixture over chicken.
• Cover and simmer 45 minutes.
• Remove the chicken to a serving platter.
• Dissolve the 2 T of cornstarch in 1 T of water.
• Add to the sauce in the pan, over low heat, to thicken.
• Pour sauce over chicken.
• We serve this with rice and pour the sauce over the rice as well.

SOY SIMMERED CHICKEN

Steps:

• Place the sesame oil, ginger, soy sauce, sugar, Chinese wine, star anise and cinamon stick in a frying pan over a medium-low heat and bring to a simmer.
• Add the chicken and cook for 6-7 minutes each side or until cooked through.
• Serve on plates with the sauce from the pan, with steamed greens and rice.

SIMMERED CHINESE CHICKEN

Steps:

• 1. Heat oil in Dutch oven. Brown chicken on all sides. Mix together soy sauce, brown sugar, water, catsup, sherry, red pepper garlic, and green onion. Pour mixture over chicken.
• 2. Cover and simmer 35 to 45 minutes. Remove chicken to platter, draining juices back into pan.
• 3. Skim fat from sauce. Blend together cornstarch and water,stir into sauce. Cook, stirring constantly til thickened. Spoon some sauce over chicken. Sprinkle with sesame seeds. Serve chicken with remaining sauce. Sesame seeds need to be toasted to develop their nut-like flavor. Toast sesame seeds in a shallow pan at 350 degrees for 10 minutes, stirring frequently.
• 4. My friend altered the recipe to read: 1/2 cup soy sauce instead of 1/3 cup 1/2 cup brown sugar instead of 1/3 cup 3/4 cup water, instead of 1/2 cup 1 1/2 Tbsp. catsup instead of 1 Tbsp 3/8 cup dry sherry or apple juice instead of 1/4 cup Just her preference, I guess.
• 5. Microwave directions: Place chicken in 3 quart casserole. Pour soy sauce mixture over chicken. Cover and microwave on high for 5 minutes. Microwave on medium for 15 minutes. Turn chicken. Cover and microwave on medium 15 to 20 minutes. Remove chicken to platter. Blend cornstarch and water and stir into sauce. Microwave on high 1 to 2 minutes til thickened.

SIMMERED CHINESE CHICKEN

Steps:

• 1. Heat the oil in a large skillet. Brown chicken on all sides.
• 2. In a bowl, mix together next 8 ingredients (not the corn starch, water or sesame seeds) and pour over the chicken pieces in the skillet. Cover and simmer 35-45 minutes, turning the pieces after about 20 minutes.
• 3. Remove chicken to platter. Skim any fat from the juices in the pan and set it to simmering. Blend together the cornstarch and water. Add to the pan, whisking and cooking until thick. Spoon sauce over chicken and sprinkle with sesame seeds. Serve extra sauce on the side.

CHINESE SIMMER CHICKEN

Steps:

• Heat oil in large skillet and brown chicken.
• Mix soy sauce, brown sugar, 1/2 cup water, catsup, sherry (or apple juice), pepper flakes, garlic and onion together.
• Add mixture to chicken and simmer for 35-45 minutes.
• Blend cornstarch and 1 tablespoon water and add to sauce to thicken.
• Garnish with seeds and serve.