Cantonese Silken Poached Chicken with Ginger-Scallion Oil

1. Prepare the Chicken

Remove the giblets from the chicken and rinse its cavity. Place the chicken on a plate and let it sit at room temperature for an hour. This step ensures that the chicken cooks evenly.

2. Prepare the Stockpot

Place the chicken in a tall, narrow stockpot and fill the pot with water until the chicken is just submerged. Then, remove the chicken and set it aside. Add the scallions and ginger to the water and bring it to a boil.

3. Cook the Chicken

Once the water is boiling, lower the chicken into the pot with its legs down. Allow the water to return to a boil, and then lift the chicken out to drain its cavity before lowering it back into the water. Bring the water back to a boil, then immediately reduce the heat to a bare simmer and cover the pot. Cook the chicken gently for 40 to 45 minutes. Cooking at a bare simmer, with tiny bubbles just breaking the surface, keeps the meat tender and juicy.

4. Chill the Chicken

While the chicken is cooking, prepare a large bowl of ice water. Check the chicken for doneness by inserting a chopstick or skewer into the thigh; the juices should run clear. When the chicken is done, place it in the ice bath and flip it to chill thoroughly. This step stops the cooking process and firms up the meat.

5. Serve the Chicken

Remove the chicken from the ice bath and, if desired, brush it with a neutral oil. Cut the chicken in half lengthwise, remove the backbone, and then cut it into bite-size pieces. Serve the chicken with the ginger-scallion oil for a flavorful and aromatic finish.