Kylie Kwong: White-cooked chicken with soy and ginger dressing
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Serves
6
| Chicken |
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1.6 kg
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organic chicken
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| Stock |
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750 ml (3 cups)
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Shaoxing rice wine
|
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8
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green onions, trimmed
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|
12 cloves
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garlic, peeled and crushed
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1¼ cups
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sliced ginger
|
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1/3 cup
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sea salt
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| Soy and ginger dressing |
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60 ml (¼ cup)
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shoyu or soy sauce (see note)
|
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1 tsp
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sesame oil
|
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½ tsp
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cane sugar (see note)
|
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1/3 cup
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julienne spring onion, plus extra to garnish
|
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1 tbsp
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julienne ginger, plus extra to garnish
|
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2 tbsp
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peanut oil
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|
1
|
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.
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|
2
|
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.
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3
|
Using tongs, carefully remove chicken from stock and place on a tray to drain.
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4
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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.
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5
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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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Note Kylie uses Spiral Foods Organic Shoyu, available from supermarkets and health food stores and Alter Eco Fair Trade Unrefined Ground Cane Sugar, from health food stores.
RECIPE Kylie Kwong
PHOTOGRAPHY Emma Reilly
STYLING Lynsey Fryers