Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 whole chicken (approximately 1.5 kilograms) thoroughly under cold water, then pat it completely dry with paper towels.

2. 2

   Slice 100 grams of fresh ginger and halve 1 medium yellow onion, then lightly toast them in a dry pan over medium heat for about 5 minutes until fragrant.

3. 3

   In a large pot, combine 4 liters of water, the toasted 100 grams of ginger and 1 medium onion, 5 whole star anise pods, 4 peeled garlic cloves, 2 tablespoons of sea salt, and 1 tablespoon of rock sugar.

4. 4

   Bring the poaching liquid to a gentle simmer over medium heat, then carefully lower the 1.5-kilogram chicken into the pot, ensuring it is fully submerged.

5. 5

   Maintain a very gentle simmer for 35-45 minutes, or until the chicken is cooked through with clear juices when pricked at the thickest part of the thigh, then remove the chicken and let it rest for 15 minutes before carving.

6. 6

   Strain the poaching broth to remove solids, stir in 2 tablespoons of fish sauce, and serve the carved chicken immediately with warm broth, garnished with 1/4 cup of fresh cilantro and wedges from 1 whole lime.