Ginger Chicken
recipe
Ginger Chicken
1 commentIngredients
- 1 x 1.75kg chicken
- 5 1/2 tsp salt
- 1 thumb-sized piece of fresh root ginger
- 4 garlic cloves, peeled
- 6 litres iced water
- 1 tbsp sesame oil
- 3 tbsp finely shredded spring onions
- 3 tbsp finely shredded ginger
- 3 tbsp vegetable oil
Serves:
4
Preparation:
25
Cook Time:
45
Total Time:
70min
Directions
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- Remove fat from chicken and rub chicken with tsp salt. Rinse chicken under cold water and place on a rack to drain.
- In a pot large enough to fit the chicken, bring about litres/pints cold water, ginger, garlic and tsp salt to a boil over high heat, covered. Carefully add the chicken, breast-side up, adding more boiling water if necessary to cover the chicken.
- Return to a rolling boil and boil vigorously over high heat, uncovered for minutes, removing any greasy film from the surface. Cover the pot and let it sit off the heat for minutes.
- Uncover the pot and bring to a boil over high heat. When the broth returns to a rolling boil, boil vigorously, uncovered for to minutes. Remove from heat. Using heavy spoons, carefully transfer the hot chicken to a colander in the sink. Make sure the chicken is done by testing it with a meat thermometer. It should register C when tested in the meatiest part of the thigh.
- Slowly pour the iced water over the chicken in the colander, then transfer to a cutting board.
- Rub the warm chicken with the sesame oil. Allow chicken to cool slightly before using a meat cleaver to chop through the bone into bite-sized pieces, reserving any chicken juices.
- Place the spring onions, ginger and remaining tsp salt in a heatproof dish. In a small pan, heat the vegetable oil over high heat until hot but not smoking. Carefully pour the hot oil over the spring onions and ginger. The oil will make a crackling sound.
- Serve the chicken warm or at room temperature with the spring onion and and ginger sauce.
Source: Tesco
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