Kylie Kwong: White-cooked chicken with soy and ginger dressing

  • 1.6 kg organic chicken
  •  
  • Stock
  • 750 ml (3 cups) Shaoxing rice wine
  • 8 green onions, trimmed
  • 12 cloves garlic, peeled and crushed
  • 1¼ cups sliced ginger
  • 1/3 cup sea salt
  •  
  • Dressing
  • 60 ml (¼ cup) shoyu or soy sauce (see note)
  • 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
01   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.
02   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.
03   Using tongs, carefully remove chicken from stock and place on a tray to drain.
04   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.
05   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.

Recipe:

KYLIE KWONG

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