Chinese Poach Chicken Dip
Indulge in the tender, aromatic flavors of Chinese Poach Chicken Dip, a recipe that celebrates simplicity and authenticity. This dish features juicy poached chicken infused with ginger, garlic, and scallions, then chilled in an ice bath to lock in its succulence. Paired with a tangy and savory dipping sauce made from soy sauce, sesame oil, and Chinese black vinegar, it offers the perfect balance of brightness and umami. Garnished with fresh cilantro and a hint of optional chili oil for a spicy kick, this dish is as visually stunning as it is delicious. Ready in under an hour, this versatile recipe is perfect for a light meal, appetizer, or centerpiece for an Asian-inspired dinner. Serve it with steamed rice or noodles for an unforgettable dining experience.
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Recipe Information
Ingredients
- 1 kilogram Chicken (preferably whole or bone-in breast/thighs)
- 30 grams Ginger
- 3 stalks Green onions (scallions)
- 4 pieces Garlic cloves
- 2 teaspoons Salt
- 1 tablespoon Sesame oil
- 3 tablespoons Soy sauce
- 2 tablespoons Vinegar (Chinese black vinegar or rice vinegar)
- 1 teaspoon Sugar
- 1 teaspoon Chili oil (optional)
- 10 grams Cilantro (fresh leaves, for garnish)
- 2 cups Ice cubes
- 2 liters Water (for poaching the chicken)
Instructions
1. Prepare the aromatics by slicing the ginger into thin coins, trimming the ends of the green onions, and lightly crushing the garlic cloves.
2. In a large pot, bring 2 liters of water to a gentle boil. Add the ginger, green onions, garlic, and salt to the water.
3. Carefully place the chicken into the pot (ensuring it is fully submerged) and reduce to a simmer. Let the chicken poach for 20-25 minutes, or until the internal temperature reaches 75°C (165°F).
4. While the chicken is cooking, prepare an ice bath by filling a large bowl with ice cubes and cold water.
5. Once the chicken is cooked, remove it from the pot and immediately transfer it to the ice bath. Let it sit for 5-10 minutes to cool completely. This process helps lock in the juiciness and firm up the texture.
6. While the chicken cools, prepare the dipping sauce by mixing soy sauce, vinegar, sesame oil, sugar, and chili oil (if using) in a small bowl. Adjust the seasoning to taste.
7. Remove the chicken from the ice bath and pat it dry with a clean towel. Chop it into bite-sized pieces, either on the bone or deboned, depending on preference.
8. Arrange the chicken pieces on a serving platter and garnish with fresh cilantro leaves.
9. Serve the chicken with the dipping sauce on the side.
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 7208 mg | 313% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 5.4 g | ||
| Protein | 316.2 g | 632% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 169 mg | 13% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2994 mg | 64% | |
*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.
