CANTONESE STEEPED CHICKEN

Cantonese steeped chicken image

Prepare this Chinese meal ahead to enjoy a relaxed dinner with friends - it's served at room temperature

Provided by Ken Hom

Categories Dinner, Lunch, Main course, Supper, Treat

Time 50m

Number Of Ingredients 9

Ingredients

1.3-1.5kg/3-3½lb corn-fed chicken
1 tbsp salt
6 slices fresh root ginger
6 whole spring onions
shredded spring onion , to garnish
6 tbsp finely chopped spring onions , white parts only
1½tbsp finely chopped fresh root ginger
2 tsp Maldon sea salt
5 tbsp groundnut oil

Steps:

If the chicken is tied, undo it, then rub it evenly with the salt. Place in a large pan, cover with water and bring to the boil. (If your pan is not large enough cut the chicken into quarters.) Add the ginger and whole spring onions. Reduce the heat and simmer continuously for 30 minutes, skimming all the while. Cover tightly, turn off the heat and leave for 1 hour.
Meanwhile, make the dipping sauce. Combine the spring onions, ginger and salt in a small heatproof bowl. Heat the oil until very hot and pour over the spring onion mixture. Allow to cool. This sauce can also be made hours in advance or even the day before.
When the chicken is ready, remove it from the broth and discard the ginger and spring onions. At this point you can leave the chicken in the broth and chill up to a day ahead. Remove the chicken meat from the carcass. Remove and discard the chicken skin. Using a fork pull the meat into finger-sized shreds. Place on a platter, sprinkle with the shredded spring onions and serve with the dipping sauce.

Nutrition Facts : Calories 326 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 37 grams protein, Sodium 2.25 milligram of sodium