White cut chicken with ginger shallot sauce

Incredibly simple, outrageously tasty white cut chicken recipe with the compulsory ginger and shallot sauce.

The first Hainanese style chicken recipe I ever made and I still basically follow these principles. To take it to the next level, use the poaching liquid to cook the rice in.

White cut chicken with ginger shallot sauce
  • 1 chicken
  • the white bulbs of a bunch of spring onions/shallots - sliced (keep the green ends)
  • 2 slices fresh ginger
  • 1 tblsp salt
  • ½ cup peanut oil - warmed then cooled
Ginger shallot sauce
  • All the green stems from one bunch of spring onions
  • 8 tblsp peanut oil
  • 2 tblsp grated ginger
  • 1 tsp salt
For the chicken
  1. Place the chicken in a pot just large enough to hold it snugly and cover with cold water.
  2. Add the spring onions, ginger and salt
  3. Bring to the boil and simmer for five minutes
  4. Turn chicken over and simmer for another five minutes
  5. Put a lid on, turn off the heat and let the chicken steep for 1hr
  6. Lift the chicken out and pat dry with paper towel and brush all over with the peanut oil
  7. Serve with the spring onion and ginger dip
For the ginger sauce
  1. Finely chop the green stems
  2. Gently warm the oil with the ginger and salt
  3. Add the spring onions and stir for a moment until they wilt
  4. Remove from the heat.