Boiled Chicken Chinese Style
Discover the soul-soothing simplicity of Boiled Chicken Chinese Style – a classic recipe that highlights the delicate balance of flavors in Chinese home cooking. This dish combines a whole chicken gently simmered in an aromatic broth infused with ginger, green onions, star anise, cinnamon, and Sichuan peppercorns, creating succulent, flavorful meat that’s irresistibly tender. The addition of Shaoxing wine elevates the dish, imparting subtle, savory notes that linger on the palate. Ready in under an hour, this versatile recipe is perfect for family meals or elegant gatherings. Serve it warm or at room temperature, paired with a drizzle of soy sauce and sesame oil for a traditional finishing touch. Whether you're exploring new flavors or craving comforting, authentic Chinese cuisine, this recipe is a must-try. Keywords: Boiled Chicken Chinese Style, aromatic seasoning, tender chicken recipe, Chinese cooking.
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Recipe Information
Ingredients
- 1 approximately 3.5 lbs (1.6 kg) Whole chicken
- 4 slices Ginger
- 4 stalks Green onions
- 2 teaspoons Salt
- 2 tablespoons Shaoxing wine
- 2 pieces Star anise
- 1 piece Cinnamon stick
- 1 teaspoon Whole Sichuan peppercorns
- 10 cups Water
- 2 tablespoons Soy sauce (optional, for serving)
- 1 teaspoon Sesame oil (optional, for serving)
Instructions
Clean the whole chicken thoroughly, removing any excess fat and internal organs. Rinse it under cold water and pat dry with paper towels.
In a large pot, add the 10 cups of water and bring it to a boil over high heat.
Once the water is boiling, add the ginger slices, green onions (lightly smashed with the back of a knife), salt, Shaoxing wine, star anise, cinnamon stick, and Sichuan peppercorns. Stir to combine.
Carefully add the whole chicken to the pot, breast side down. Ensure the chicken is fully submerged in the water. If needed, add a bit more water just to cover the chicken.
Reduce the heat to medium-low and cover the pot with a lid, leaving a small gap to let steam escape.
Allow the chicken to simmer gently for about 35-45 minutes, depending on the weight of the chicken. You can check for doneness by piercing the thigh with a skewer; if the juices run clear, the chicken is cooked.
Turn off the heat and let the chicken sit in the cooking liquid for another 10 minutes to absorb more flavor.
Carefully remove the chicken from the pot and let it rest on a cutting board for 5-10 minutes. Chop the chicken into serving pieces, if desired.
Serve the boiled chicken warm or at room temperature with optional soy sauce and sesame oil for dipping.
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 6782 mg | 295% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 2.1 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 963 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
