Chinese ‘Steeped’ Chicken

Charmaine Lu -
  • 1.5kg quality whole chicken
  • 1 tbsp salt
  • 6 slices fresh ginger
  • 6 whole spring onions
  • For the Dipping Sauce
  • 6 tbsp finely shredded spring onion whites
  • 1.5 tbsp finely chopped ginger
  • 2 tsp sea salt
  • 5 tbsp groundnut oil
  • Run the chicken with salt and place in a large pan. Cover with water and bring to the boil, adding the ginger and whole spring onions to the cooking liquid. Reduce the heat and simmer for 30 mins, skimming as you go. Cover tightly, remove from the heat and leave to sit for an hour. Meanwhile, make the sauce by mixing the spring onions, ginger and salt in a small bowl. Heat the oil until very hot and pour over the spring onion mixture, then allow to cool.
  • When the chicken is done, remove from the broth and discard the spring onions and ginger. You can leave the chicken in the broth for up to a day to chill, or get to work pulling the meat from the carcass. Discard the chicken skin and shred the meat into finger-sized pieces, then place on a platter and scatter with spring onions. Serve at room temperature with the dipping sauce.
50 mins
6 serving