Ginger and Star Anise Poached Chicken
Infused with the warm, aromatic spices of ginger and star anise, this poached chicken recipe is a savory masterpiece that’s as comforting as it is elegant. The whole chicken is gently simmered in a flavorful broth that combines fresh ginger slices, smashed garlic, soy sauce, and sesame oil, creating tender, juicy meat that absorbs the fragrant, umami-rich essence. Star anise adds a hint of subtle sweetness, while green onions and black peppercorns round out the depth of flavor. Perfectly moist and versatile, this dish pairs beautifully with steamed rice, noodles, or even as a topping for light salads. With minimal prep time and no-fuss cooking, this recipe is ideal for weeknight dinners or refined weekend meals. Garnish with fresh cilantro and sliced red chili for an extra pop of color and vibrancy!
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Recipe Information
Ingredients
- 1 medium-sized (approximately 3-4 lbs) Whole chicken
- 2 inches, sliced Fresh ginger
- 3 pods Star anise
- 4 smashed Garlic cloves
- 5 whole Green onions
- 3 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 teaspoons Salt
- 1 teaspoon Whole black peppercorns
- 8 cups (or enough to cover the chicken) Water
- 2 tablespoons Optional garnish: chopped cilantro
- 1 small Optional garnish: sliced red chili
Instructions
Rinse the chicken thoroughly under cold water and pat dry with paper towels. Ensure that the cavity is cleaned out as well.
In a large pot or Dutch oven, add the water, sliced ginger, star anise pods, smashed garlic cloves, green onions, soy sauce, sesame oil, salt, and whole black peppercorns. Stir briefly to combine.
Place the whole chicken breast-side down into the pot, ensuring it is fully submerged in the liquid. Add more water if needed to cover the chicken entirely.
Bring the pot to a gentle boil over medium-high heat, then immediately reduce the heat to low. Skim off any foam or impurities that float to the surface.
Cover the pot with a lid, leaving a slight gap, and let the chicken poach gently for 40-50 minutes. Check occasionally to ensure the water remains at a gentle simmer (not boiling).
After 50 minutes, use a meat thermometer to check the internal temperature of the chicken. It should read at least 165°F (74°C) at the thickest part of the thigh.
Once cooked, carefully remove the chicken from the pot and transfer it to a large plate or cutting board. Let it rest for 10-15 minutes before carving.
For serving, carve the chicken into desired portions and drizzle with a few spoonfuls of the poaching liquid for added flavor. Optionally, garnish with chopped cilantro and sliced red chili for a fresh, vibrant touch.
Serve warm with steamed rice or noodles, or allow the chicken to cool and use it in salads or sandwiches.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 6638 mg | 289% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 3.2 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1160 mg | 25% | |
*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.
