Chinese style poached chicken

 

Chinese style Poached Chicken

1.8 kg chicken

5cm piece of fresh ginger chopped

4 spring onions

1 teaspoon of light soy sauce

1/2 teaspoon of sesame oil

Dipping sauce

1 long red chile chopped

3cloves of garlic chopped

4 cm fresh ginger grated/ chopped

2 spring onions chopped finely

1/4 cup vegetable oil

1 tablespoon of fresh lemon juice

Method

Add enough water to a large stock pot to cover a chicken

Take out chicken and put ginger, spring onions and bring to the boil

When it is boiling add the chicken breast side down

Return to gentle simmer for 20 minutes

Then turn off heat and put a tight fitting lid on.

Leave for an hour.

Carefully remove very hot chicken and empty carcass carefully of hot water.Rinse under cold water. (This should tighten the skin.)

Or place in a sink of iced water.

Drain and pat dry.

Pour over sesame oil and soy sauce.

Put aside to cool.

Heat oil for dipping sauce. Add ingredients for sauce until miked.

Set aside to cool. 

Serve with chicken in pieces  on plate with sauce and rice. 

Dishes for leftover chicken.

Fried noodles with cabbage, chicken, onion and mushrooms.

Chicken noodle soup.

Chicken omelet

Chicken toasted sandwiches