Lab Note: Poached Chicken

Lab Note: Poached Chicken

I’ve been interested in the thermal energy transfer characteristics of cooking lately. Took 9″ stock pot, 3.5″ of water, brought to rolling boil. Ginger slices, some salt, some cooking wine added, heat shut off. 1lb 4oz split chicken breast (2 pieces) added, covered with burner off, but remaining on it.

35 minutes elapsed. Standing temperature of water, measured with RayTech MT4, was 160 degrees. Chicken interior temperature 140ish degrees, which means it isn’t cooked to death though not high enough temperature to kill salmonella. Ya take your chances for the sake of taste. Ate with a bit of soy sauce and sesame oil. Delicious.

Will derive energy estimates later.

2 Comments

  1. Stephanie 9 years ago

    I believe what you have just described very similar to how the chicken in Hainanese Chicken Rice (a very popular and famous Singaporean dish) is cooked.

    It is indeed delicious.

  2. Author
    Dave Seah 9 years ago

    Stephanie: I’m not surprised, as the way I’m preparing it is from a Chinese cookbook. I haven’t had Hainanese Chicken Rice before, but now I will look for it! Thanks for introducing it to me!