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Gourmet Traveller Signature Collection tableware by Robert Gordon

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Kylie Kwong: White-cooked chicken with soy and ginger dressing


You'll need

1.6 kg organic chicken   Stock 750 ml (3 cups) Shaoxing rice wine 8 green onions, trimmed 12 cloves garlic, peeled and crushed 1¼ cups sliced ginger 1/3 cup sea salt   Dressing 60 ml (¼ cup) shoyu or soy sauce (see note) 1 tsp sesame oil ½ tsp cane sugar (see note) 1/3 cup julienne spring onion, plus extra to garnish 1 tbsp julienne ginger, plus extra to garnish 2 tbsp peanut oil

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • Using tongs, carefully remove chicken from stock and place on a tray to drain.
  • 04
  • 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.
  • 05
  • 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.

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