Steeped Chicken with Cantonese-style Dipping Sauce

recipe

Steeped Chicken with Cantonese-style Dipping Sauce

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No Chinese New Year banquet would be complete without a whole chicken dish – a symbol of renewal. In this classic Cantonese dish, the moist chicken is complemented by the pungent sauce

Ingredients

1 free-range chicken weighing about 1.5kg
6 whole spring onions
6 slices fresh ginger
salt and freshly ground black pepper to taste
For the sauce:
6 tbsp chicken stock
4 tbsp spring onions, white part only, finely chopped
2 tsp finely chopped fresh ginger
1 tbsp light soy sauce
2 tbsp groundnut or peanut oil
salt to taste

Serves: 4 Preparation: 105 Total Time: 105min

Directions

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Rub the outside of the chicken evenly with tbsp salt. Put the whole chicken in a pot large enough to hold it, cover with water and bring to the boil. Add the spring onions and ginger. Cover tightly, reduce the heat and simmer for minutes. Turn off the heat and leave, covered tighly, for hour.
Remove the chicken and place on to a chopping board. Strain and save the liquid for the dipping sauce. Cut the chicken into bite-sized pieces, arrange on a platter and leave to cool to room temperature.
To make the sauce, place the first four ingredients into a stainless steel bowl and mix well. Heat a wok until it is hot, then add the oil. When the oil is very hot and smoking, pour it on the sauce ingredients and mix well. Season to taste.
Pour the sauce over the chicken pieces and serve.

Source: Ken Hom, Tesco Recipe Magazine