← Nouns Cooking · Chinese

Ingredients

• 1 whole chicken (about 1.4 kg)
• 2 tbsp salt (for rubbing and the pot)
• 5 slices Ginger
• 4 Spring onion, halved
• 60 ml Shaoxing wine (optional)
• a large bowl of iced water
• 4 tbsp ginger, very finely chopped
• 4 Spring onion, very finely chopped
• 1 tsp Salt
• 5 tbsp neutral oil
• 1 tsp Toasted sesame oil

Method

1. Rub the chicken inside and out with 1 tbsp of the salt. Bring a pot of water big enough to submerge it to the boil with the remaining salt, ginger slices, halved spring onions and wine.
2. Holding the chicken by the wings or with a hook, dip it into the boiling water and lift it out three times so hot water fills the cavity. Then lower it in completely.
3. Bring back to a bare simmer, cover and cook gently for 15 min. Turn off the heat and leave the chicken in the covered pot for 25–30 min more.
4. Check the thickest part of the thigh reaches 75°C (165°F); if not, simmer gently for a few more minutes. Lift the chicken into the iced water and leave it for 15 min, which tightens the skin and keeps the meat juicy.
5. For the oil, put the chopped ginger, spring onion and salt in a heatproof bowl. Heat the oil in a small pan until it just smokes and pour it over: it will sizzle. Stir in the sesame oil.
6. Drain and pat the chicken dry, chop into pieces and serve at room temperature with the ginger-scallion oil and rice.

Tips

• Leave out the Shaoxing wine for a gluten-free dish; the ginger and spring onion still flavour the stock.
• Keep the poaching liquid: it is a light chicken stock perfect for cooking rice or making soup.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook Made With Lau