Chinese white chicken

Chinese white chicken

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

This is the common name given to chicken steamed in the Chinese way. The flesh should be firm, white, tender and juicy. Keep in mind that this method takes some time to prepare. Serve quite plain as suggested here or turn into coriander chicken.

Ingredients

Quantity Ingredient
1 x 1.6-1.8kg chicken
a few slices fresh ginger
1 teaspoon salt
2 spring onions, roughly chopped
1 teaspoon sesame, peanut or light olive oil

Method

  1. Place chicken in a large, heavy-based saucepan and add water to cover. Now remove the chicken, set aside and bring the water left in pan to the boil with the ginger, salt and spring onions. Once water is boiling, carefully lower the chicken back into the water, return to the boil and simmer gently for 10 minutes. Cover the pan, remove from heat and leave to stand and cool in the water for 2 hours. Remove the chicken from the pan, drain thoroughly and pat dry with paper towels.
  2. Brush skin all over with the oil and sprinkle generously with salt. When cool, just before serving, chop chicken with a Chinese cleaver into small serving pieces and arrange on serving plate.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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