Chinese Poached Chicken

1. 1

   Place chicken, breast-side down, in a large, heavy-bottomed Dutch oven. Add 3 inch pieces of spring onions, ginger and 1 tsp salt. Add enough boiling water to just cover chicken and bring to a boil. Reduce heat to low, cover and simmer for 10 mins. Remove from heat and set aside for 45 mins, covered, to finish cooking and cool in liquid.

2. 2

   Meanwhile, to make the dipping sauce, heat peanut oil in a small saucepan over high heat. When hot but not smoking, remove from heat and carefully add spring onions, ginger and 1 tsp salt. Set aside.

3. 3

   Half-fill a large bowl with cold water and ice cubes. Remove chicken from pan, draining well. Carefully plunge into ice bath and let stand for 15 mins, until cold. Remove and pat dry with paper towels. Transfer to a plate and rub with sesame oil. Cover loosely with foil and chill until ready to serve.

4. 4

   Cut chicken into pieces. Toss spring onion strips with cilantro and sprinkle over chicken. Serve with dipping sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.