Photo: John Lee; Styling: Randy Mon
Total Time
30 Mins
Serves 6 to 8

Pair Ginger-Poached Chicken and Broth with your favorite noodle bowl, or serve this Hakka-style Chicken and Broth solo.

How to Make It

Step 1

Bring 3 cans broth to a boil in a pot with ginger and garlic. Add chicken, cover, and remove from heat. Let sit, stirring occasionally, until chicken is cooked, 15 minutes.

Step 2

Using a slotted spoon, transfer chicken to a serving bowl. Add remaining 1 can broth to pot and bring to a boil. Serve broth and chicken in separate bowls.

Step 3

Make ahead: Up to 1 day. Bring all broth to a boil with chicken, then remove chicken and chill separately from broth.

The Hakka Cookbook (University of California Press)

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