Name: Kylie Kwong: White-cooked chicken with soy and ginger dressing
Ingredients: 1.6 kg organic chicken; Stock; 750 ml Shaoxing rice wine (3 cups); 8 green onions, trimmed; 12 cloves garlic, peeled and crushed; 1¼ cups sliced ginger; 1/3 cup sea salt; Dressing; 60 ml shoyu or soy sauce (see note) (¼ cup); 1 tsp sesame oil; ½ tsp cane sugar (see note); 1/3 cup julienne spring onion, plus extra to garnish; 1 tbsp julienne ginger, plus extra to garnish; 2 tbsp peanut oil

Ingredients

1.6 kg organic chicken

Stock

750 ml Shaoxing rice wine (3 cups)

8 green onions, trimmed

12 cloves garlic, peeled and crushed

1¼ cups sliced ginger

1/3 cup sea salt

Dressing

60 ml shoyu or soy sauce (see note) (¼ cup)

1 tsp sesame oil

½ tsp cane sugar (see note)

1/3 cup julienne spring onion, plus extra to garnish

1 tbsp julienne ginger, plus extra to garnish

2 tbsp peanut oil

Method

Main

1.For stock, combine ingredients and 6 litres of cold water in a 10-litre stockpot and bring to the boil. Reduce heat and simmer for 15 minutes.

2.Rinse chicken under cold water and trim excess fat. Gently place breast-side down into stock and submerge for 14 minutes, ensuring stock doesnít return to the boil. Remove pot from heat and stand for 3 hours.

3.Using tongs, carefully remove chicken from stock and place on a tray to drain.

4.For dressing, combine all ingredients except for peanut oil in a heat-proof bowl. Heat peanut oil in a saucepan, then pour over dressing ingredients and stir to combine.

5.Using a cleaver, cut chicken into pieces and arrange on a platter. Drizzle dressing over chicken, garnish with extra spring onion and ginger and serve immediately.

Kylie Kwong