Poached Chicken Salad with Butter-Braised Carrots and Chinese Celery

Chef Joel Watanabe · Bao Bei Chinese Brasserie

Poached Chicken Salad

with Butter-Braised Carrots and Chinese Celery

Serves 6 to 8

ALTHOUGH A RELATIVE newcomer to Vancouver’s Chinatown, Bao Bei has been getting rave reviews in local and national publications—including Vancouver Magazine, The Georgia Straight, enRoute magazine—and earning awards for its modern Asian dishes, fascinating drinks menu and chic interior design. It’s known as the best modernized Asian food in B.C. that respects the culture and intent of the original dishes.

This hearty salad is derived from the traditional Chinese whole bone-in chicken, which is usually served as a delightful main dish—just bring out the rice! The earthy, leafy, herb-like Chinese celery used in this dish has thinner stems than regular celery and works charmingly with the buttery carrots.

1 whole chicken, 2½ to 3 lbs

2 bunches green onions, whole + 2 green onions, white and green parts, minced

½ lb ginger root, bruised + 3 Tbsp minced ginger

1 bottle (600 mL/20 oz) Shaoxing rice wine

2 cloves garlic

3 tsp salt

4 Tbsp butter

2 whole star anise

5 white peppercorns

10 coriander seeds

1 large carrot, julienned

2 cups Chinese celery, julienned

1 Tbsp peanut oil

3 Tbsp black rice vinegar

3 tsp light soy sauce

1 cup fresh cilantro leaves

PLACE CHICKEN IN a medium stockpot and add enough water to cover by an inch. Remove chicken and bring water to a boil on high heat. Blanch the chicken in boiling water for 5 seconds to tighten the skin and prevent splitting, then remove and set aside. To the pot of water, add whole green onions, bruised ginger root, wine, garlic and 1 tsp of the salt. When water boils again, reduce the heat to low, return chicken to the pot, cover and simmer for 30 minutes. Remove the pot from the heat and allow chicken to cool in the liquid to room temperature, about 90 minutes.

Transfer chicken to a large dish, cover tightly with plastic wrap and refrigerate for 1 hour. Strain poaching water through a strainer into a large, clean pot. Discard green onions, ginger and garlic. Cover chicken stock and refrigerate for 1 hour. Using a spoon, skim and discard fat from the stock. Measure 1 cup of stock and set aside (discard the rest).

In a small pot, heat butter, star anise, peppercorns and coriander seeds on medium heat until butter bubbles, about 1½ minutes. Using a spoon, remove and discard the spices. Add carrots, then ladle the 1 cup chicken stock overtop and add ½ tsp of the salt. Cover and cook on medium for 2 to 3 minutes until tender. Remove carrots from the heat and set aside.

Fill a large bowl with water and ice cubes. In another small pot, bring 1 cup water to a boil on high heat. Add ½ tsp of the salt and the Chinese celery and blanch for 90 seconds. Using tongs, plunge celery into the ice bath and allow to cool for 5 minutes. Drain celery in a colander and set aside.

In a small heatproof sauce bowl, combine minced green onion, minced ginger and the remaining 1 tsp salt. In a small saucepan, bring peanut oil to a boil on high heat. Slowly pour hot peanut oil into the ginger–green onion mixture, stir well and set aside.

In a small bowl, combine vinegar and soy sauce until well mixed.

To assemble the salad, arrange carrots and Chinese celery on a large serving platter. Remove chicken from the refrigerator, then unwrap, chop into bite-size pieces through the bone and arrange on top of the vegetables. Drizzle the vinegar–soy sauce mixture over the chicken and garnish with cilantro leaves. Serve the ginger–green onion sauce over the chicken or as a dipping sauce on the side.

Refrigerate leftover chicken salad in an airtight container for up to 2 days.