Cantonese Poached Chicken with Ginger and Scallion Oil

9 ingredients

10 steps

What you need

Restated from the original video

1
Pull out any fat from the chicken cavity and rinse the bird inside and out. Pat dry.
2
Pick a pot that holds the chicken snugly, fill it with enough water to cover the bird by 3 cm (1 in), then add 3 whole scallions, the sliced ginger and 4 tsp salt. Bring to a rolling boil.
3
Holding the chicken by the neck end, lower it in and lift it out three times, letting the cavity fill with hot water each time. Then submerge it completely, breast up.
4
When the water returns to a bare simmer, cover, turn the heat to low and cook 2 min. Switch off the heat and leave the pot covered for 30 min.
5
Push a thermometer into the thickest part of the thigh: it must read 74 °C (165 °F), with clear juices at the bone. If it is pink, put the chicken back in the hot water for 10 min and check again.
6
Fill a large bowl with cold water and ice. Move the chicken into it for 10-15 min, until it has cooled through and the skin feels taut.
7
Meanwhile, finely chop the white parts of the remaining 2 scallions and mix them in a heatproof bowl with the minced ginger and 1 tsp salt.
8
Heat the oil in a small pan until it shimmers and pour it over the scallion mixture. It should sizzle. Stir in the soy sauce.
9
Drain the chicken, pat it dry and brush the skin with the sesame oil.
10
Chop the chicken through the bone into bite-sized pieces and arrange them skin side up on a plate. Serve at room temperature with the ginger and scallion sauce for dipping.

Imported from cookcoda.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.