Best 3 Asian Style Poached Chicken Recipes

Tantalize your taste buds with a culinary journey to Asia through the art of poached chicken. Discover a symphony of flavors and textures in this versatile dish that can be enjoyed in countless ways.

Within this article, you'll find a treasure trove of poached chicken recipes, each with its unique character and charm. Embark on a voyage of culinary exploration, starting with the classic Chinese poached chicken, renowned for its succulent meat and aromatic broth. Dive into the vibrant flavors of Vietnamese poached chicken, where lemongrass and ginger dance in harmony, creating a fragrant and flavorful experience.

Indulge in the comforting goodness of Japanese poached chicken, where simplicity meets elegance, resulting in a dish that is both delicate and satisfying. Transport yourself to Thailand with a spicy and tangy poached chicken salad, where the heat of chilies blends seamlessly with the cooling crunch of vegetables. And for a taste of Korean culinary artistry, try your hand at samgye-tang, a traditional ginseng-infused poached chicken soup that is both nourishing and invigorating.

Whether you prefer the clean and subtle flavors of Chinese poached chicken, the bold and aromatic profile of Vietnamese cuisine, the delicate simplicity of Japanese cooking, the spicy vibrancy of Thai cuisine, or the hearty nourishment of Korean samgye-tang, this article has something to satisfy every palate. So, prepare to embark on a culinary adventure and discover the diverse and delectable world of Asian-style poached chicken.

Let's cook with our recipes!

ASIAN-STYLE POACHED CHICKEN

Asian-Style Poached Chicken image

Use the flavorful shredded chicken in soups, sandwiches and salads. 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. It's also perfect for poaching chicken breasts in for extra-tasty salads, sandwiches and rolls.

Provided by Donna Hay

Categories HarperCollins Soup/Stew Chicken Ginger Garlic

Number Of Ingredients 10

Ingredients

5 green onions (scallions), cut into 3 pieces
1 brown onion, quartered
2 long red chiles, halved
100g ginger, peeled and sliced
6 cloves garlic, bruised
1/4 cup (60ml) light soy sauce
1 cup (250ml) Chinese cooking wine (Shaoxing)
1/4 cup (55g) caster (superfine) sugar
4 liters water
1 (1.8kg) whole chicken

Steps:

Place the green onion, brown onion, chiles, ginger, garlic, soy sauce, cooking wine, sugar and water in a large saucepan over high heat. Stir to combine and bring to the boil.
Add the chicken, breast-side down. Reduce the heat to low and cook for 30 minutes.
Remove from the heat, cover with a tight-fitting lid and allow to stand for 1 hour.
Remove the chicken from the stock and allow to cool slightly. Shred the chicken, discarding the skin and bones, and set aside.
Strain the stock into a large heatproof bowl, discarding the solids. Allow to cool. Skim any excess fat from the surface.

CHINESE POACHED CHICKEN & RICE

Chinese poached chicken & rice image

A healthy Asian-inspired dish ideal for an easy dinner. Use the leftovers to make our cold chicken noodle salad for the next day.

Provided by Good Food team

Categories Dinner, Main course

Time 1h

Number Of Ingredients 9

Ingredients

large piece of ginger , 1 tbsp finely grated, the rest sliced
3 garlic cloves
1 tsp black peppercorns
1 tbsp soy sauce , plus 2-3 tsp (optional)
8 chicken legs
3 tbsp sesame oil
2 bunches spring onions , chopped
4 pak choi , halved
cooked long-grain rice , to serve

Steps:

Put the sliced ginger, the garlic, peppercorns and half the soy in a large pan with the chicken legs. Add enough water to cover, and season with a little salt. Bring to the boil, then reduce to a low simmer, put on the lid and poach for 30 mins.
Meanwhile, heat a pan and add the sesame oil and spring onions. Soften for 1 min, then remove from the heat and stir in the grated ginger and remaining soy sauce to make a relish.
When the chicken is ready, remove from the pan, set aside 4 of the legs and chill for tomorrow. Add the pak choi to the poaching liquid and cook for 3-4 mins. Strain the poaching liquid to remove the ginger, garlic and peppercorns, reserving the liquid. Pull the skin from the remaining 4 chicken legs and discard. Tear the meat into thick pieces. Serve in bowls with rice, the pak choi, a ladle of the hot chicken broth, the spring onion relish and extra soy sauce, if you like.

Nutrition Facts : Calories 317 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium

COLD POACHED CHICKEN WITH CHINESE GARLIC SAUCE

Cold Poached Chicken with Chinese Garlic Sauce image

Categories Scotch Chicken Garlic Ginger Poach Quick & Easy Lunch Summer Chill Sesame Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Kosher

Yield Serves 2

Number Of Ingredients 15

Ingredients

For chicken
2 cups water
four 1/4-inch-thick slices fresh gingerroot
1/4 cup Scotch
1 whole skinless boneless chicken breast (about 3/4 pound)
For Chinese garlic sauce
1 tablespoon soy sauce
2 garlic cloves, minced
1 1/2 teaspoons rice vinegar (not seasoned)
1 1/4 teaspoons sugar
1 teaspoon Asian chili oil, or
1 teaspoon Asian sesame oil
plus Tabasco to taste
Garnish: 3 tablespoons chopped coriander sprigs
Accompaniment if desired:sesame orzo with charred scallions

Steps:

Poach chicken: In a 1 1/2-quart saucepan bring water to a boil with gingerroot, Scotch, and salt to taste. Add chicken and simmer, covered, 12 minutes, or until just cooked through. Transfer chicken with tongs to a bowl and chill, covered, 20 minutes.
Make sauce while chicken is cooling: In a bowl stir together sauce ingredients until sugar is dissolved.
Halve chicken and cut across grain into thin slices. Spoon sauce over chicken and sprinkle with coriander.

Tips:

Choose the right chicken: For best results, use a whole chicken weighing around 3 pounds. Make sure the chicken is fresh and free of any blemishes.
Prepare the chicken properly: Rinse the chicken inside and out with cold water. Remove any excess fat or skin. Pat the chicken dry with paper towels.
Use a large pot: You'll need a large pot that can accommodate the whole chicken and all of the poaching liquid. A stockpot or Dutch oven works well.
Season the poaching liquid: The poaching liquid should be flavorful and aromatic. Add aromatics such as ginger, garlic, scallions, and star anise to the pot. You can also add herbs such as thyme or rosemary.
Poach the chicken gently: Bring the poaching liquid to a simmer over medium heat. Add the chicken and reduce the heat to low. Simmer the chicken for 10-12 minutes per pound, or until the internal temperature reaches 165°F.
Let the chicken cool: After the chicken is cooked, remove it from the pot and let it cool for a few minutes. This will make it easier to handle.
Shred the chicken: Once the chicken is cool enough to handle, shred it using two forks. You can also use a food processor to shred the chicken.

Conclusion:

Asian-style poached chicken is a versatile dish that can be used in a variety of recipes. It's perfect for salads, sandwiches, wraps, and noodle bowls. It's also a great protein source for meal prep. With its simple ingredients and easy-to-follow instructions, this recipe is a great choice for home cooks of all levels.