Poached Chicken with Fragrant Herb Vinaigrette

Name: Poached Chicken with Fragrant Herb Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 3 1/2- to 4-pound whole chicken, backbone removed and reserved; One 5-inch piece of ginger, thinly sliced; 2 heads of garlic, halved crosswise; 1 whole star anise; One 3-inch cinnamon stick; 2 tablespoons dry green peppercorns; 1 tablespoon kosher salt; 1/2 cup chopped cilantro, plus sprigs for garnish; 1/2 cup chopped scallions, plus more for garnish; 1/2 cup coarsely chopped parsley; 1/3 cup chopped basil, plus small leaves for garnish; 1 serrano chile, minced with seeds; 2 tablespoons finely grated peeled fresh ginger; 1/2 cup extra-virgin olive oil; 2 tablespoons fresh lime juice; Kosher salt; Pepper; Steamed brown rice and lime wedges, for serving

Servings: persons

One 3 1/2- to 4-pound whole chicken, backbone removed and reserved
One 5-inch piece of ginger, thinly sliced
2 heads of garlic, halved crosswise
1 whole star anise
One 3-inch cinnamon stick
2 tablespoons dry green peppercorns
1 tablespoon kosher salt
1/2 cup chopped cilantro, plus sprigs for garnish
1/2 cup chopped scallions, plus more for garnish
1/2 cup coarsely chopped parsley
1/3 cup chopped basil, plus small leaves for garnish
1 serrano chile, minced with seeds
2 tablespoons finely grated peeled fresh ginger
1/2 cup extra-virgin olive oil
2 tablespoons fresh lime juice
Kosher salt
Pepper
Steamed brown rice and lime wedges, for serving

1
Cook the chicken In a large pot, combine the chicken and the backbone with enough water to cover by 1 inch.
2
Add the ginger, garlic, star anise, cinnamon stick, peppercorns and salt and bring to a rolling boil.
3
Place a heatproof plate on top of the chicken to completely submerge it.
4
Cover the pot and remove from the heat.
5
Let stand for 1 hour.
6
Transfer the chicken to a cutting board and let stand for 10 minutes.
7
Carve the chicken and arrange on a platter; discard the skin if desired.
8
Strain the poaching liquid through a sieve and keep warm.
9
Make the vinaigrette In a bowl, combine the chopped cilantro, scallions, parsley, basil and serrano with the ginger, olive oil and lime juice; mix well.
10
Season with salt and pepper.
11
Spoon the vinaigrette over the chicken and garnish with cilantro sprigs, scallions and basil leaves.
12
Serve with rice and lime wedges, passing the hot broth for sipping.

894

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: One 3 1/2- to 4-pound whole chicken, backbone removed and reserved, One 5-inch piece of ginger, thinly sliced, 2 heads of garlic, halved crosswise, 1 whole star anise, and more.

Yes, Poached Chicken with Fragrant Herb Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!