• 110minutes
  • 410calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 (1 lb) chicken breasts , with skin and bones intact (2 pounds)

  2. 6 cups cold water

  3. 2 scallions , trimmed and cut in half

  4. 1/3 cup fresh cilantro , cut into 3-inch pieces (leaves and stems)

  5. 2 small onions , cut in quarters

  6. 1 inch ginger , lightly smashed

  7. 3/4 teaspoon salt

  8. 1/2 teaspoon salt

  9. 3/4 teaspoon sugar

  10. 2 tablespoons shaoxing wine or 2 tablespoons sherry wine

  11. white pepper , to taste

Instructions Jump to Ingredients ↑

  1. Place first seven ingredients in a large pot. Cover and bring to a boil over high heat. Lower heat to simmer, leave lid partially open, and simmer for 20 minutes. (Halfway through, at 10 minutes, turn chicken over.) Turn heat off, cover pot again and allow chicken to rest in liquid for 15 more minutes.

  2. Combine the wine sauce ingredients with 1/4 cup poaching liquid from the previous step. Reserve.

  3. Remove chicken from pot and allow to cool. Remove skin and bones and slice into 1 x 2-inch pieces. Place in a serving dish. Stir wine sauce and pour over chicken. Allow chicken to marinate for one hour, refrigerated, covered with plastic wrap. Serve cool.


Send feedback