Poached Chicken with White Peppercorn

Difficulty
Servings
For 4
Cook Time :
2 hours
Ingredients
Swanson Clear Chicken Broth 1L Boxes
Whole Chilled Chicken 1pc (1.5-2kg)
White Peppercorns 3 tbsp
Ginger 5 Slices (20g)
Oil 2 tbsp
Chopped Spring Onion Right amount
Cabbage (500g)
1
Cut the cabbage into pieces.
2
Cush the white peppercorn with flat side of knif
3
Wash the chicken and pat dry. Rub the chicken with 1 tablespoon of white pepper (includes the cravity).Put 2 slices of ginger inside the chicken.
4
Marinate for 30 minutes.
5
Pour Swanson clear chicken broth into a large pot, add ginger slices and 1 tablespoon of white pepper, bring to boil. Simmer for 20 minutes.
6
Put the chicken into the pot, cover and bring the water to boil again. Simmer for 10 minutes.
7
Remove the heat. Keep the lid on for 30 minutes.
8
Put the chicken in iced water. (This cools it off quickly to give the chicken skin a “crunchy” texture.)
9
Bring the chicken soup to boil again, add cabbage and cook until soft. Transfer to a serving plate.
10
Carve the chicken into pieces. Sprinkle some spring onions on top.
11
Heat oil in a saucepan, add the remaining white pepper. Cook until the oil fragrant.
12
Pour the white pepper oil over the chicken and serve.

 – The poaching time depends on the size of the chicken. Poke a chopstick into the thigh to check for doneness. If the juices run clear, it’s done.

– Don’t throw away the peppery chicken soup, use it to serve with rice noodles.

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