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
Author: allconsuming
Ingredients
- 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
Instructions
For the chicken
- Place the chicken in a pot just large enough to hold it snugly and cover with cold water.
- Add the spring onions, ginger and salt
- Bring to the boil and simmer for five minutes
- Turn chicken over and simmer for another five minutes
- Put a lid on, turn off the heat and let the chicken steep for 1hr
- Lift the chicken out and pat dry with paper towel and brush all over with the peanut oil
- Serve with the spring onion and ginger dip
For the ginger sauce
- Finely chop the green stems
- Gently warm the oil with the ginger and salt
- Add the spring onions and stir for a moment until they wilt
- Remove from the heat.