食材
調整用量
—Chicken
1green onion
—Ginger
步驟
01
Make an incision or cut the legs off the chicken. This allows the dark and white meat to finish cooking at the same time.
02
Cook the chicken in simmering water for 5 minutes, covered. Add 1 green onion and ginger to the broth. Notice how the breast is peeking out a little. That’s ok! The breast is lean, there will be enough steam to cook it.
03
Turn off heat, keep lid covered, and poach the chicken for another 20-40 minutes. Timing depends on the size of your chicken and appetite for very light pinkness.
04
Submerge the chicken in ice bath to stop the cooking process.
05
Chill the cooked chicken in the fridge. You can eat it while it’s hot, but I like the cold version. This will gelatinize the chicken skin/fat, giving better texture. When ready to eat, take it out and warm it to room temp.
