In case you missed it, we recently caught up with Hong Kong-based chef, ArChan Chan of Ho Lee Fook for our new food-centric editorial series, Family Dinner with LANG. Sharing her version of a holiday dish, ArChan prepared a simple yet satisfying chicken recipe that is meant to be an uncomplicated dish that food lovers can prepare from the comfort of their own homes.
ArChan’s “Hong Kong-Style Poached Chicken with Sand Ginger” involves a simple cure and poach method that produces a juicy, succulent chicken that is sure to impress friends and loved ones at your next soirée. As a true homage to classic Cantonese cuisine, this HK-inspired recipe highlights simple ingredients that evoke a sense of home.
Read on to find out how you can prepare this chicken dish yourself and read our full interview with ArChan here.
Overview – Steps of this recipe:
1. Clean & Dry the chicken.
2. Cure the chicken overnight.
3. Poach the chicken.
4. Make the sauce (you can make this while waiting for the chicken to be cooked).
5. Chop up the chicken.
RECIPES
CHICKEN CURE
40g salt
10g sugar
20g sand ginger powder
5g white pepper powder
• Mix all ingredients together.
POACHING LIQUID
8L Water
80g salt
40g sugar
1 knob of ginger, roughly chopped
1 handful of spring onion
• Bring the poaching liquid to boil.
SPRING ONION AND GINGER SAUCE
100g spring onion rounds
30g finely diced ginger
7g salt
10g sugar
10g sand ginger powder
1. Mix all ingredients together in a heat-proof mixing bowl (e.g. stainless steel).
2. Heat 100g cooking oil in a clean, dry pot until very hot (starts smoking).
3. Slowly pour the hot oil onto the spring onion mixture.
4. Stir well, check seasoning and adjust to your liking (handle with care).
METHOD
- You will require 1 good quality chicken (1.2-1.5kg), preferably free range.
(If the chicken is frozen, soak the chicken in some salted water for about 20 mins after defrosting.)
- Rinse and clean the chicken (if there are feet attached, cut the nails). Then pat dry with a kitchen towel.
- Cure the chicken with the chicken cure, rub both the inside and outside of the chicken. Cure overnight or at least 10 hours.
- Next day, give the chicken a rinse. Then leave at room temperature for an hour.
- Meanwhile, prepare the poaching liquid.
- For better results, there is an extra step you can do before poaching: Boil some water and pour all over the chicken, then put the chicken in ice/cold water. This will tighten the chicken skin.
- Once the chicken has been resting at room temperature for an hour, bring the poaching liquid to boil.
- Turn the heat to medium, hold the chicken neck, dip the chicken in and submerge the chicken into the poaching liquid. Take the chicken out again and repeat the dipping motion. The purpose of this is to fill the inside of the chicken with hot water.
- Once the water is still simmering when the chicken is fully submerged, turn the heat off.
- If the chicken is around 1.2kg, and your kitchen temperature is relatively warm, poach for 45 mins. If the chicken is closer to 1.5kg and it’s quite a cold day, poach for an hour.
- While you are waiting for the chicken to be cooked, prepare the spring onion and ginger sauce.
- When the chicken is cooked, take it out from the stock, let it rest for 10 mins. You can brush a little bit of sesame oil on top of the skin while it’s resting.
- You can also keep the poaching stock to cook vegetables, or to make a soup.
- After resting, break the chicken down with a knife or a pair of scissors.
- Cut some red chili and slice some cucumbers to garnish the plate, as an extra holiday touch.
- Serve the chicken with the spring onion and ginger sauce.
Creative Credits
Photographer: Koon Chi Chung