Poached chicken with ginger and chive sauce

Ingredients

• 1.5 kg Whole chicken (Ready to cook, gutted and cleaned)
• 140 g Fresh ginger (Divided into 70 g for the broth (sliced) and 70 g for the sauce (micro-diced))
• 2 tiges Chives (or green onion) (Approximately 100 g, cut into thin rounds)
• 2 c. à soupe Salt (1 tbsp for the broth, 1 tbsp for the sauce)
• 150 ml Rapeseed oil (or sunflower) (Heat to 170 °C before pouring over the ginger and chives)
• 3 L Water (For the broth)

Instructions

1. Prepare the ginger for the broth

   Peel 70 g of ginger and cut it into four long slices.

   Time: PT5M

2. Prepare the ginger for the sauce

   Peel the remaining 70 g and cut it into a micro-dice (cubes about 1 mm).

   Time: PT5M

3. Cut the chives or green onion

   Cut two stalks of chives (or green onion) into thin rounds.

   Time: PT5M

4. Clean the chicken

   Remove any fat and giblets from the chicken, rinse quickly with cold water and pat dry with paper towels.

   Time: PT5M

5. Make the broth

   Bring 3 L of water to a boil, add 1 tbsp salt, the whole chicken, ginger slices and chive rounds. Cover, reduce heat to minimum and let simmer.

   Time: PT45M

   Temperature: 90°C

6. Heat the oil

   While the chicken cooks, pour 150 ml rapeseed oil into a small saucepan and heat to 170 °C.

   Time: PT5M

   Temperature: 170°C

7. Prepare the hot sauce

   Mix 1 tbsp salt with the micro-diced ginger and chive rounds, then pour the very hot oil over them and stir quickly.

   Time: PT5M

8. Cool the chicken

   Remove the chicken from the broth, immediately plunge it into an ice water bath for 5 to 10 minutes.

   Time: PT10M

   Temperature: 0-4°C

9. Carve the chicken

   On a large plate, separate the thighs, drumsticks, wings and breasts. Trim the ends and slice the breasts into pieces.

   Time: PT10M

10. Serve

    Arrange the chicken pieces on a platter, generously drizzle with hot sauce and serve the filtered broth on the side for future soups.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Fresh ginger: Ground ginger (for the sauce, reduce the amount)
• Instead of Chives (or green onion): Chives, Green shallots
• Instead of Salt: Sea salt
• Instead of Rapeseed oil (or sunflower): Vegetable oil, Peanut oil

Equipment Needed

• Large pot
• Cutting board
• Chef's knife
• Mixing bowl
• Measuring cup / graduated glass
• Wooden spoon or spatula
• Ice bath (large bowl)
• Strainer or chinois
• Kitchen tongs (optional)

Critical Steps — Do Not Skip

• Simmer the chicken over low heat for 45 min without bringing it to a vigorous boil.
• Heat the oil to exactly 170 °C before pouring it over the ginger and chives.
• Submerge the cooked chicken in ice water to stop cooking and facilitate carving.

Chef Tips from the Video

• Using very fresh ginger gives a more aromatic and less spicy flavor.
• After the ice bath, pat the chicken dry with paper towels before carving to avoid water splatters.
• Reserve some broth to baste the chicken during service to keep it moist.

Troubleshooting

Storage

Refrigerator: The filtered broth keeps for 3 days in the refrigerator; the carved chicken for 2 days.

Freezer: The broth freezes for up to 2 months; cooked chicken freezes for 2 months.

Room temperature: Do not leave the chicken or broth at room temperature for more than 2 hours.

Make-Ahead Tips

• Strain the broth as soon as the chicken is removed and keep it for making soups the following week.
• The sauce can be prepared ahead of time and gently reheated before serving.