Dad's White Cut Chicken (白切鸡) & Ginger Scallion Sauce (姜葱酱)!

De Made With Lau · 45 min

Ingredientes

Preparación

1. Bring a generous amount of salted water to a rolling boil in a pot big enough to fully submerge the chicken.
2. Pierce a hole in the neck skin, stretch the legs away from the body several times, and dip the chicken into the boiling water three times.
3. Add the chicken, making sure it is fully submerged (add more boiling water if needed), then cover the pot.
4. Keep the pot on high heat for 5 minutes until the water boils again.
5. Lower the heat to a simmer and cook for 35-40 minutes (for a 4 lb chicken).
6. Check doneness by poking the thickest part of the thigh deeply with a chopstick; if red fluid comes out, cook a few more minutes until the fluid is clear.
7. Transfer the cooked chicken to an ice bath and let it cool for 5 minutes, pouring water over it occasionally and turning it.
8. For the ginger scallion sauce, mince about 4 white green onion stems and the ginger finely. Heat corn oil in a wok on high until it shimmers (about 350-400°F), add the ginger and cook for about 15 seconds, then add the green onions and cook 20-30 seconds more.
9. Transfer the hot oil mixture to a bowl, add salt and sesame oil, mix for 30-60 seconds, and taste; add more salt if needed.
10. Chop the chicken into pieces, placing them on a plate in their body order, and serve.

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