Poached Whole Chicken

Poached Whole Chicken


9 people made this

This is an easy chicken dish where a whole chicken is brought to the boil then left in the hot water to finish cooking. Since this is such a simple dish make sure you buy the freshest, tastiest chicken you can find.


Serves: 6 

  • 1 (1 1/2 kg) whole chicken
  • 4 teaspoons salt
  • 5cm piece ginger, sliced
  • 3 cloves garlic, smashed
  • 3 spring onions, tied into a knot
  • 2 teaspoons sesame oil

Preparation:10min  ›  Cook:2hours  ›  Ready in:2hours10min 

  1. Trim extra fat from the chicken and rinse under cold running water then pat dry. Rub all over with 2 teaspoons salt, including inside the cavity.
  2. In a large saucepan add enough water (about 3 litres) to cover the chicken. Add the ginger, garlic, spring onions and remaining salt. Bring to a boil.
  3. Gently lower the chicken into the stock and bring back to a boil. Reduce the heat to low and simmer for another 15 minutes, skimming off any scum. Cover and turn off the heat. Let the chicken sit in the saucepan for about 1 hour and 20 minutes.
  4. Poke chicken in the thigh using a chopstick. If the juices run clear, chicken is done. If the chicken isn't done, return it to the saucepan and simmer over low heat for a few more minutes. Carefully remove chicken from the stock and drain.
  5. Transfer chicken to a chopping board and allow to cool slightly. Rub sesame oil over the chicken before using a cleaver to cut through the bone into small pieces.
  6. Serve with chilli sauce or red vinegar.

Recently Viewed

Reviews (2)


Very quick and easy to prepare with delicious juicy chicken as a result. No spring onions in the house so I added a small halved onion. I served this with rice and broccoli and sprinkled with soy sauce and fresh coriander. - 18 May 2014


This is a perfect method for poaching chicken. Low and slow. The meat can be used for a variety of dishes. Moist and tender chicken. Thanks for a great method. - 01 May 2013

Write a review

Click on stars to rate