Kylie Kwong: White-cooked chicken with soy and ginger dressing
At A Glance
750 ml (3 cups)
Shaoxing rice wine
green onions, trimmed
garlic, peeled and crushed
60 ml (¼ cup)
shoyu or soy sauce (see note)
cane sugar (see note)
julienne spring onion, plus extra to garnish
julienne ginger, plus extra to garnish
For stock, combine ingredients and 6 litres of cold water in a 10-litre stockpot and bring to the boil. Reduce heat and simmer for 15 minutes.
Rinse chicken under cold water and trim excess fat. Gently place breast-side down into stock and submerge for 14 minutes, ensuring stock doesnít return to the boil. Remove pot from heat and stand for 3 hours.
Using tongs, carefully remove chicken from stock and place on a tray to drain.
For dressing, combine all ingredients except for peanut oil in a heat-proof bowl. Heat peanut oil in a saucepan, then pour over dressing ingredients and stir to combine.
Using a cleaver, cut chicken into pieces and arrange on a platter. Drizzle dressing over chicken, garnish with extra spring onion and ginger and serve immediately.