Ingredients
Serves: 6
- 1 (1-1/2kg) whole chicken
- 4 teaspoons salt
- 1 (5cm) piece ginger, sliced
- 3 cloves garlic, smashed
- 3 spring onions, tied into a knot
- 2 teaspoons sesame oil
Directions
Prep:10min ›
Cook:2hr ›
Ready in:2hr10min
- Trim extra fat from the chicken and rinse under cold running water and pat dry. Rub all over with 2 teaspoons salt, including inside the cavity.
- In a large pot, add enough water (about 3 litres) to cover the chicken. Add the ginger, garlic, spring onions and remaining salt. Bring to a boil.
- Gently lower the chicken into the stock and bring back to a boil. Reduce the heat to low and simmer for another 15 minutes, skimming off any scum. Cover and turn off the heat. Let chicken sit in the pot for about 1 hour and 20 minutes.
- Poke chicken in the thigh using a chopstick. If the juices run clear, chicken is done. If the chicken isn't done, return it to the pot and simmer over low heat for a few more minutes. Carefully remove chicken from the stock and drain.
- Transfer chicken to a chopping board and allow to cool slightly. Rub sesame oil over the chicken before using a cleaver to cut through the bone into small pieces.
- Serve with chilli sauce or red vinegar.
Tip
Since this is such a simple dish, make sure you buy the freshest, tastiest chicken you can find.
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Reviews and ratings
Global ratings:
(2)
Reviews in English (2)
Very quick and easy to prepare with delicious juicy chicken as a result. No spring onions in the house so I added a small halved onion. I served this with rice and broccoli and sprinkled with soy sauce and fresh coriander. - 18 May 2014 (Review from Allrecipes AU | NZ)
This is a perfect method for poaching chicken. Low and slow. The meat can be used for a variety of dishes. Moist and tender chicken. Thanks for a great method. - 01 May 2013 (Review from Allrecipes AU | NZ)
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