This Chinese-fusion dish is usually served at formal functions and gatherings but you don’t need any special event to make this right at your kitchen! All you need is some spices, half an hour of your time, and voila! You have spicy poached chicken!
- 1 to 2 pounds chicken pieces (with the bones in)
- 1 small stalk of lemongrass
- Peel of half an orange
- 1 stalk celery
- 1 tablespoon whole peppercorns
- 1 teaspoon caraway seeds
- 1 ounce piece fresh ginger root
- 1 red Thai chili
- 2 green finger chilies
- 2 pieces star anise
- Half a red onion
- 1 teaspoon salt
- Some water
- Half a cup light flavored oil (such as palm oil or vegetable oil)
How to cook Spicy Poached Chicken
1 Begin by placing cleaned chicken pieces in a pot or pan with enough water to cover the chicken. Add in the lemongrass, orange peel, celery, and salt. Bring to a simmer and cook covered for another 15 to 20 minutes.
2 Once done, the chicken can be eaten as is but this won’t be spicy poached chicken without the spicy part!
3 For the spicy ‘sauce’ gather the peppercorns, onion, chilies, star anise, oil, ginger, and caraway seeds. Slice the ginger, onions, and chili.
4 In a small pan over medium heat, place all the spices and the oil. Slowly heat up to infuse the oil with the spices.
5 After about 5 minutes of the spices steeping in the oil, pour the ‘sauce’ over the drained chicken pieces.
6 You can strain the oil but the traditional way of serving this dish is with all the spices left in the oil, that way, people would know what’s in it.
This dish is best enjoyed with mixed vegetables. Don’t forget to use the oil as a dipping sauce, you’ll be in for a tasty surprise!