Poached Chicken in Broth

@AniphaeS

Published in 

Food made in China

 · 1 year ago

Poached Chicken in Broth

Ingredients:

• 3 chicken legs
• 8 cups water
• 3 large slices ginger
• 3 scallions
• 2 tablespoons cooking wine
• 2 tablespoons salt
• 3 star anise
• Lettuce
• Cornstarch slurry (cornstarch mixed with water)

Instructions:

1. In a pot, bring 8 cups of water to a boil with 3 large slices of ginger, 3 scallions, and 2 tablespoons of cooking wine.
2. Add 3 chicken legs and cook for 10 minutes.
3. Remove the chicken from the pot and submerge in a bowl of ice water for 10 minutes to stop the cooking process.
4. Remove any impurities from the pot and bring the heat to high.
5. Add 2 tablespoons of salt and 3 star anise to the pot.
6. Once the broth boils, return the chicken to the pot and cook for an additional 10 minutes.
7. Turn off the heat and let the chicken sit in the hot broth for 15 minutes.
8. Test the chicken for doneness by poking a chopstick into the thickest part. If there is any red juice, repeat steps 6 and 7.
9. Blanch the lettuce in boiling water for 1 minute, then place it at the bottom of a large serving bowl.
10. Cut the chicken into pieces and arrange them on top of the lettuce.
11. Strain the chicken broth through a fine-mesh strainer to remove any solids and impurities, then return the broth to the pot.
12. Bring the broth to a simmer over medium heat and gradually stir in the cornstarch slurry to thicken the broth.
13. Pour the thickened broth over the chicken and serve immediately.