Chinese Poached Chicken/Bak Chit Gai (Paleo, Gluten Free)

Chinese Poached Chicken/Bak Chit Gai (Paleo, Gluten Free)

I read this article about Yahoo! CEO, Marissa Mayer’s No-Work-From-Home policy change for the organization and it does nothing to change my view of them and their value to my life.

this

this

I remember when Yahoo! was cool back when I was a young ‘un in college. But it never kept up with the world in terms of what people wanted in a search engine, web portal and social media platform. This latest move is not just not keeping up, it is taking the organization back a number of years in promoting healthy, effective and productive working environments.

Back when I had a Yahoo! Mail account, I was a poor student in Auckland, New Zealand. Fortunately, there were many little Chinese restaurants that offered affordable food that wasn’t a burger with fries. One of my favorite meals would be chinese poached chicken served over a bed of garlic rice.

The rice is no longer something I can have every day but this chicken dish is now very accessible thanks to this simple recipe.

Find yourself a whole chicken (I had a 4.5 lb one) and rub it all over, inside and out, with sea salt. Then run it under cold water and leave to drain and dry.

Cantonese White Cut Chicken/Bak Chit Gai (Paleo, Gluten Free)

 

Prepare some ginger and garlic for your pot and also chop up finely some green onion and more ginger for the dipping sauce.

Cantonese White Cut Chicken/Bak Chit Gai (Paleo, Gluten Free) Bring a large pot of water to boil with the ginger and garlic.

Cantonese White Cut Chicken/Bak Chit Gai (Paleo, Gluten Free)Put your whole chicken in the pot, breast side up and bring pot back to a boil. Cook uncovered for 5 minutes. Then turn off heat and leave covered for 20 minutes. Uncover and bring to a boil again for 5 minutes or until a meat thermometer reads 170 in the thickest part of the thigh.

Then drain your chicken in a colander and rub it all over with sesame oil. Then run it under very cold water.

Cantonese White Cut Chicken/Bak Chit Gai (Paleo, Gluten Free)Allow your chicken to cool completely. While you are waiting, put the finely chopped ginger and green onion in a bowl with some salt.

Cantonese White Cut Chicken/Bak Chit Gai (Paleo, Gluten Free)Heat up some bacon grease, avocado oil or expeller pressed coconut oil until it is almost smoking hot and pour into this bowl. Stir to combine – this is your dipping sauce.

Cantonese White Cut Chicken/Bak Chit Gai (Paleo, Gluten Free)When your chicken has cooled, cut it up Chinese-style and serve.

Cantonese White Cut Chicken/Bak Chit Gai (Paleo, Gluten Free)

You’ll need:

  • 1 whole chicken (4-5 lb)
  • Sea salt
  • 5 thick slices of ginger
  • 4 cloves of garlic peeled
  • Sesame oil
  • 3 TBSP finely chopped ginger
  • 3 TBSP finely chopped green onion
  • 3 TBSP avocado oil, coconut oil or bacon grease
  1. Pat dry the whole chicken. Rub it all over, inside and out, with salt. Rinse under cold water and leave on a rack to dry
  2. Bring a large pot of water to boil with ginger, garlic and 2 tsp of salt
  3. Lower chicken into the pot breast side up. Ensure chicken is fully submersed. Cook uncovered for 5 minutes.
  4. Then cover, turn off heat and leave covered for 20 minutes.
  5. Uncover and bring to a boil again for 5 minutes or more until a meat thermometer reads 170 in the thickest part of the thigh.
  6. Drain chicken in a colander. Rub all over with sesame oil
  7. Then run very cold water over chicken until it is cooled off (we want it to stop cooking)
  8. While chicken is cooling off, combine 2 tsp salt, finely chopped ginger and green onion is a heat-proof  bowl.
  9. Heat oil in a small saucepan until searing hot then pour into bowl and mix. This is your dipping sauce.
  10. Cut up the chicken chinese-style and serve with dipping sauce.

Cantonese White Cut Chicken/Bak Chit Gai (Paleo, Gluten Free)

 

 


Leave a Comment

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.