Malaysian-Style Poached Chicken with Chili & Soy Sauce | White Cut Chicken Recipe

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Thighs are often less expensive and remain juicy.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is gluten-free and often more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is more accessible and neutral in flavor.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: water with bouillon

Bouillon is a cost-effective alternative to store-bought broth.

Prepare the chicken by cleaning it thoroughly and removing any excess fat.

Place the chicken in a pot and cover it with water, ensuring it covers 90% of the pot.

Add ginger and green onion to the pot for flavor.

Bring the water to a boil over high heat, then reduce to a simmer.

Poach the chicken for 30-40 minutes until fully cooked and tender.

Remove the chicken from the pot and let it cool slightly.

Strain the broth and reserve for serving with rice.

In a separate pot, cook the rice in the reserved chicken broth until fluffy.

Slice the poached chicken and arrange it on a serving platter.

Prepare the soy shallot sauce by heating neutral oil and sautéing shallots until golden, then add dark soy sauce.

Prepare the chili-lime sauce by mixing red chilies, minced garlic, grated ginger, lime juice, sugar, vinegar, and salt.

Drizzle soy sauce and sesame oil over the chicken slices.

Serve with sliced cucumber, lime wedges, and chili sauce on the side.

Garnish with fresh cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens