Poached chicken in Chinese rice wine (gluten free)

Poached chicken in Chinese rice wine

If you like flavorsome, juicy & tender poached chicken, you should try this recipe with Chinese rice wine. So simple and no recipe required.

How to poach chicken 

  • Whole chicken or whole chicken fillet
  • a few slices of ginger
  • a few green shallot, roughly cut 
  • Salt and white peppers


  • If a whole chicken is used, slice along the skin where the legs join the belly; also slice the skin where the wings join the breast. This is to help for meat to cook more evenly. 
  • In a heavy based saucepan, bring a pot of water to boil
  • Put in chicken (make sure it is fully submerged), ginger, shallot salt and pepper; bring the water back to a gentle boil; turn the heat off and cover the saucepan with a lid; the hot water will poach the chicken
  • After 30 minutes, insert a skewer into the thickest part of the chicken; if the juice is clear, the chicken is cooked.
  • If the chicken is not fully cooked, bring the chicken and water back to a gentle boil again, repeat the process by cover the saucepan with a lid, remove from heat for the hot water to continue to poach the chicken; check every 15 minutes.
  • Chicken thigh fillet takes 15-20 minutes, chicken breast fillet takes 30-40 minutes, whole chicken take approximately 1-1.5 hours depending on the size. 
  • Reserve 1/2 cup of the chicken broth

Dressing the chicken – Chinese rice wine

  • 1/2 cup Chinese wine 
  • 2 tbsp light soy sauce
  • 1 tsp sesame oil
  • 1/2 cup of green shallot, thinly sliced
  • 2 tbsp cooking oil
  • Salt to taste


  • Mix the Chinese wine, light soy sauce and sesame oil
  • Hand pull or slice the chicken into strips; place the chicken on a serving plate
  • Pour the sauce cover the chicken pieces  (if you leave the chicken in the fridge to chill for a few hours, the flavor will further develop).
  • Place the green shallot in a heat proof bowl; heat up 2 tbsp. of cooking oil in a frying pan; once the oil is sizzling hot, pour the oil over the green shallot; add salt to taste 
  • Place the green shallot on top of the chicken 

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