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One free range chicken around 1.5 kg in weigh.
This is a step to help me making my chicken evenly cooked.
I do notice the most challenging part in poaching chicken is the thigh portion they are usually not fully cook with little blood oozing out when chopped. whereas other portion of the chicken skins are breaking apart.
Useful tips prevent unevenly cook chicken thigh
I use a sharp knife to slit each side of the chicken thigh and then a skewer to prick both chicken thigh from inside section(side) a few times slowly and gently.otherwise you may and will notice they may be chicken blood oozing...out at time ..this may happen cos you pricked the bones.. again it depends on how you prick the chicken. so prick them gently and slowly.. try not to prick the bones.
Let's start poaching the chicken
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Heat up a pot of boil water just estimate around 3 inches above just to cover the chicken 
1st round boiling
In a hot pot of boiling water..hold the chicken neck firmly and tight..dip in and out 4-5 time very slowly..you may notice the skin are lightly cook. Then gently dip the chicken into the hot water with the breast side facing down. Allow it to boil for 15 minutes........ medium to high heat no need to cover the lid.
Tips: You do not just dip the chicken immediately as this will or may tear the skin apart if the boiling water is to hot.. cos of temperature changes. |
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| Switch of the heat immediately and let it rest for 10 minutes .This is a process whereby the chicken is still being cook by the hot hot water. |
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2nd round - boiling..
Flip the chicken breast upright to simmer for 5 minutes then flip back the breast downwards again to simmer 10 minutes . This is the time crucial part when you must watch to ensure the skin are not tear apart but just nice...
Note: All these timing are just merely a guideline.. the actually timing depends on the size of the chicken -hope you get what I mean.   |
I would immediately rub 2 tsp of salt evenly onto the chicken when hot this is the best timing cos you will notice the salt melts into the chicken when it is hot Set aside to cool down for 2 hours..
Tips:
- You may soak into cold ice water but I do not do this.. I find I am not for business...where this further stop and control the chicken from cooking and beautiful white color..
- Notice the chicken skin does not break and stay intact? that's what we are looking for.
- You set aside to cool down before chopping the chicken will prevent the chicken from breaking into pieces.
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| Beautifully evenly cooked moist and juice from inside and the skin remain beautifully intact. |
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| CHOP CHOP CHOP..THE MOST ACCOMPLISHMENT TIME..ENJOY. |
3 tables spoon of sesame oil
5 tbsp oyster sauce
150 ml plain water
2 tbsp sugar
a few dashes pepper
Mixed all until well blend bring to a boil and dish up
Note:
If you find the gravy too concentrate add more water ..adjust as per own preference but this is more or less the guidance.. recipe .