Professional Two-Stage Poached White Cut Chicken and Vegetable Shiitake Chicken Soup
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Chef A-Qing shares a professional two-stage poaching method for White Cut Chicken, paired with a special all-purpose garlic and Chinese chive sauce, resulting in tender and juicy meat. By using the chicken poaching broth to stew vegetables like shiitake mushrooms and black fungus, you can simultaneously prepare a delicious and sweet mushroom chicken soup, easily achieving the perfect double enjoyment of one chicken prepared two ways.
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🍳 Cooking Flow
“Preparation and Marinating”: Clean the chicken, remove blood clots, pat dry with paper towels, and rub with salt to marinate for 15 minutes. → “Preparing the Broth Base”: Thinly slice the daikon radish, cut pickled mustard greens into small sections, and snip lemongrass into segments to boil in water for fragrance. → “Two-Stage Poaching”: Add chicken to boiling water, simmer on low heat for 3 mins, turn off heat and poach for 25 mins; remove chicken wings and rub with salt; bring broth back to a boil, simmer for 3 mins, turn off heat and poach for 15 mins, then remove chicken legs and rub with salt to cool. → “Preparing the Dipping Sauce”: Finely chop chives, garlic, and chili, then whisk in soy sauce, black vinegar, sugar, five-spice powder, and sesame oil to create the all-purpose chive sauce. → “Stewing and Plating”: Add shiitake mushrooms and black fungus to the chicken poaching broth, season with salt and white pepper. Debone and carve the cooled chicken, plate it, and serve alongside the soup and dipping sauce.
Cooking Steps
Brief Cooking Order
“Preparation and Marinating”: Clean the chicken, remove blood clots, pat dry with paper towels, and rub with salt to marinate for 15 minutes. → “Preparing the Broth Base”: Thinly slice the daikon radish, cut pickled mustard greens into small sections, and snip lemongrass into segments to boil in water for fragrance. → “Two-Stage Poaching”: Add chicken to boiling water, simmer on low heat for 3 mins, turn off heat and poach for 25 mins; remove chicken wings and rub with salt; bring broth back to a boil, simmer for 3 mins, turn off heat and poach for 15 mins, then remove chicken legs and rub with salt to cool. → “Preparing the Dipping Sauce”: Finely chop chives, garlic, and chili, then whisk in soy sauce, black vinegar, sugar, five-spice powder, and sesame oil to create the all-purpose chive sauce. → “Stewing and Plating”: Add shiitake mushrooms and black fungus to the chicken poaching broth, season with salt and white pepper. Debone and carve the cooled chicken, plate it, and serve alongside the soup and dipping sauce.
Introduction
Chef A-Qing shares a professional two-stage poaching method for White Cut Chicken, paired with a special all-purpose garlic and Chinese chive sauce, resulting in tender and juicy meat. By using the chicken poaching broth to stew vegetables like shiitake mushrooms and black fungus, you can simultaneously prepare a delicious and sweet mushroom chicken soup, easily achieving the perfect double enjoyment of one chicken prepared two ways.
Step 1
Wash the chicken legs and wings, pat dry thoroughly with paper towels, and remove internal blood clots and any remaining feather stubs to avoid off-flavors in the soup.
Step 2
Rub 1 tsp of salt evenly over the surface and inside of the chicken, massage gently until the salt dissolves and absorbs, then let marinate for 10 to 15 minutes.
Step 3
Peel and thinly slice the daikon radish. Once the pot of water is boiling, turn to low heat and add the radish slices to simmer.
Step 4
Wash the pickled mustard greens to remove sand and impurities, cut into small sections, and add to the pot.
Step 5
Snip lemongrass into segments and add to the pot with the radish and mustard greens; simmer on low heat for 2 to 3 minutes to release the fragrance.
Ingredients List
Important Notes
Before marinating, be sure to thoroughly scrape out blood clots from inside the chicken cavity and pat it dry; this is the most critical step to remove gamey odors. 💡
Chicken wings and legs have different thicknesses. Wings are cooked after 25 minutes of poaching and must be removed, while legs require the second poaching stage (40 minutes total) to ensure the marrow is fully cooked without blood. ⚠️
You must rub the chicken with a thin layer of salt 'while it is still hot.' The heat helps the salt dissolve and penetrate, while cooling in the air causes the skin to shrink, making it springy and the meat juicy. 🍳
Lemongrass and pickled mustard greens pair perfectly. If lemongrass is unavailable, celery or scallions can be used as a substitute for the broth base. 🌍
The garlic-chive sauce will slightly ferment if left in the refrigerator, making the flavor richer over time. It is very shelf-stable and serves as an excellent all-purpose dipping sauce. 👥
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