Perfectly Poached Hainanese Steamed Chicken

Recipe 2 / The Basics

Perfectly Poached Hainanese Steamed Chicken

This recipe focuses entirely on the steamed (actually poached) chicken. The technique looks simple but the margin for error is narrower than most recipes admit. The difference between correctly poached Hainanese chicken and overcooked Hainanese chicken is about five minutes and a lot of texture.

Yield4 servings
Prep Time15 minutes + 1 hour salting (optional)
Cook Time45 minutes
Total Time1 hour
DifficultyIntermediate

Ingredients

Chicken
  • 1 whole chicken, 1.4 to 1.6 kg
  • 1.5 tsp fine salt
  • 3 litres cold water
  • 5 slices fresh ginger
  • 3 spring onions
  • 1 tsp salt (for the poaching water)
Finishing
  • 2 tsp sesame oil
  • 2 tbsp light soy sauce
  • Thinly sliced cucumber, to serve
  • Fresh coriander, to serve

Method

  1. 1
    Salt the chicken
    Rub salt evenly all over the chicken skin and inside the cavity. If you have time, refrigerate uncovered for one hour or overnight. This seasons the meat and helps the skin firm up during poaching. If you’re short on time, 15 minutes at room temperature still helps.
  2. 2
    Bring the pot to temperature
    Fill a large pot (big enough to fully submerge the chicken) with cold water. Add ginger slices, spring onions, and salt. Bring to a full boil.
  3. 3
    Poach
    Lower the chicken carefully into the boiling water breast-side down. The water will stop boiling. Bring it back to the boil, then immediately reduce heat to the lowest simmer. The surface should barely tremble. Cover and cook for 38 to 42 minutes for a 1.5kg chicken. Larger birds need more time. Smaller birds less. Don’t rush this by turning up the heat. Low and slow is what produces the silky texture.
  4. 4
    Test for doneness
    Insert a skewer or thin knife into the thickest part of the thigh, right to the bone. If the juices run completely clear, it’s done. If there’s any pink, cook for another 5 minutes and test again.
  5. 5
    Ice bath
    Remove the chicken immediately and submerge in a large bowl of heavily iced water. Use as much ice as you have. Leave for 15 to 20 minutes. This stops residual cooking and tightens the skin. The skin will go from soft and pale to slightly firmer with a light sheen.
  6. 6
    Dry and finish
    Remove from the ice bath and pat thoroughly dry with kitchen paper. Brush the entire surface generously with sesame oil. Drizzle light soy sauce over the top. Rest for 10 minutes before carving.
  7. 7
    Serve
    Carve into portions or chop through the bone into pieces, Chinese style. Arrange on a plate with sliced cucumber and fresh coriander. Serve alongside rice balls, soup, chilli sauce, and ginger-sesame paste.

Cook’s Tips

  • Cold water start is important. Lowering the chicken into boiling water is correct. Starting it in cold water and heating it together produces a different texture in the meat.
  • The ice bath isn’t optional. You can skip it and still have edible chicken but the texture won’t be the same.
  • Save every drop of the poaching liquid. It’s the base for your rice and soup.
  • If you want the chicken slightly more seasoned all the way through, add a tablespoon of soy sauce to the poaching water. Traditional versions don’t do this but it works well for home cooks who prefer a more flavoured bird.
  • Leftover chicken keeps well in the fridge for up to two days. Store it with a little of the poaching liquid poured over to prevent it drying out.

End of Recipe 2