Chinese-Style Poached Chicken served with Stir-fried Vegetables


Chinese-Style Poached Chicken served with Stir-fried Vegetables
Enjoy this Chinese-Style Poached Chicken served with Stir-fried Vegetables for dinner tonight.

Chinese-style poached chicken, also known as “bai qie ji” (白切鸡) in Mandarin, is a traditional Chinese dish that features tender and succulent chicken cooked through a gentle poaching method.  This mouthwatering sauce is sure to produce the perfect tender Chinese-Style Chicken.

Chinese-Style Poached Chicken

Serves 4


2 cups dark Chinese soy sauce

2 cups shao hsing Chinese cooking wine

4 cups chicken stock

2 cups dark brown sugar (or grated palm sugar)

6 green onions, sliced

4 garlic cloves, bruised

5cm piece ginger, peeled and thinly sliced

1 large orange, rind cut into strips

5 star anise

2 cinnamon sticks

1.8kg free-range organic whole chicken

1 tsp vegetable oil

1 large carrot, peeled and cut into matchsticks

3 green onions (extra), thinly sliced

½ wombok (Chinese cabbage), shredded


Put soy, wine, stock, 4 cups water, sugar, green onion (reserve ¼ cup), garlic, ginger, orange rind, star anise and cinnamon sticks in a large, deep saucepan over medium heat. Stir until sugar dissolves and mixture comes to the boil. Reduce heat to low and simmer for 
30 minutes to infuse flavours.

Add chicken to stock, breast side down, and cook, covered, for 30 minutes. Gently turn chicken over and cook for a further 20 minutes. Turn heat off and stand, covered, for 2 hours.

Meanwhile, to stir-fry vegetables, heat a wok over high heat. When hot swirl oil around wok. Add carrot and stir-fry for 
1 minute. Add green onion (extra) and stir-fry for 1 minute. Stir wombok through mixture and add 1 tbsp water. Cover vegetables for 1 minute or until tender.

Remove chicken from stock and cut, Chinese style, into pieces. Serve chicken in bowls with stir-fried vegetables and sprinkle with reserved green onion.


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