Foodists

Chickitie China, the Chinese Chicken

The other day, Mark and I were watching Kylie Kwong on TV, and saw her preparing Chinese-Style Poached Chicken. We’ve seen it in restaurants before, but never could figure out how to make it. How can something so white and bland-looking taste so good? Well, here’s the recipe.

Stock
6l water
3 Chinese shallots (green onions) chopped
2 tbsp Sea salt (handful)
10 cloves garlic, crushed
100g ginger root, sliced
1 red onion, sliced
1 tbsp white peppercorns
6 bay leaves
1/2 bunch of flat-leafed parsley, cut in half

Sauce
4 Chinese shallots (green onions) chopped
1.5″ ginger, julienne
5 tbsp soy sauce
2 tbsp sugar
2 tsp sesame oil
2 tbsp stock
1/2 cup heated peanut oil

Instructions
Bring stock to a boil.
Put in whole chicken, breast-side down.
Place plate or bowl on top to keep it under the stock.
Cook for 14 minutes.
Take off heat and leave for 3 hours.

Gently remove the chicken from stock being careful not to tear the skin.

Chop up chicken Chinese style. Get out that cleaver!!

Pour sauce over chicken and serve! (also good chilled)