Entree: China – Jiangxi – 庐山云雾鸡 ➤ Lúshān Yúnwù Jī (Poached whole chicken from Lushan served simply with a hot scallion-ginger oil and light soy dipping sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Additional 10 min

Total 45 min

Ingredients

- 1 whole free-range chicken, about 2.5 lb (1.1 kg)
- 8 cups (1.9 L) water
- 2 tbsp (30 ml) Shaoxing wine
- 2 tsp (10 g) kosher salt
- 1 tbsp (15 ml) sesame oil
- 2 tbsp (30 ml) light soy sauce
- 1 oz (30 g) fresh ginger, sliced
- 4 scallions, trimmed and halved
- 1/4 cup (60 ml) vegetable oil (for sauce)
- 2 tbsp (30 ml) sesame oil (for sauce)
- 3 tbsp (45 ml) light soy sauce (for sauce)
- 2 tbsp (30 ml) finely minced ginger (for sauce)
- 1/2 cup (20 g) finely sliced scallion whites and greens (for sauce)
- 1/4 tsp (0.5 g) white pepper
- Optional garnish: cilantro leaves and thinly sliced green scallion tops

Instructions

1. Rinse the chicken and remove any excess fat; pat dry. Tie the legs together with kitchen twine to keep shape if desired.
2. In a large pot, combine 8 cups (1.9 L) water, sliced ginger, halved scallions, Shaoxing wine, and 2 tsp (10 g) kosher salt. Bring to a gentle simmer.
3. Submerge the chicken breast-side down. Maintain a bare simmer (small bubbles) and poach gently for 20–25 minutes for a 2.5 lb (1.1 kg) bird, turning once after 10 minutes to ensure even cooking. Internal temperature should reach about 160–165°F (71–74°C).
4. Remove the pot from the heat, cover, and let the chicken rest in the hot liquid for 10 minutes (carryover will finish cooking and keep meat moist).
5. Meanwhile, make the scallion-ginger sauce: in a heatproof bowl combine 1/2 cup (20 g) sliced scallions, 2 tbsp (30 ml) minced ginger, 3 tbsp (45 ml) light soy sauce, 2 tbsp (30 ml) sesame oil, and 1/4 tsp (0.5 g) white pepper. Heat 1/4 cup (60 ml) vegetable oil until very hot but not smoking, then carefully pour the oil over the scallion-ginger mixture to sizzle and release aromatics.
6. Transfer the chicken to a cutting board and let it cool slightly (5 minutes). Carve into serving pieces or chop into bite-sized portions.
7. Arrange the chicken on a platter, drizzle a little sesame oil and light soy over the pieces if desired, and serve with the hot scallion-ginger sauce and extra light soy for dipping. Garnish with cilantro and sliced scallion tops.
8. Leftover poaching liquid can be strained and used as a light broth for soups.