Ingredients
- 1 x 1.5-1.8kg free-range or cornfed chicken
- 1 tsp salt
- freshly ground black pepper
- 6 spring onions, whole
- 6 slices fresh root ginger
Method
- Rub the chicken evenly with the salt and pepper then place in a large pot, cover with water and bring to the boil. Add the onions and ginger, cover tightly, reduce the heat and simmer for 30-35 minutes. Turn off the heat and leave to stand, covered, for 1 hour.
- Transfer the chicken to a chopping board. Remove the skin, then cut the meat into bite-sized pieces and arrange on a serving plate. Serve with Cantonese-style dipping sauce.
Notes
A classic Cantonese chicken dish. The technique of steeping uses the gentlest possible heat so the chicken remains extremely moist and flavoursome with an almost velvet-like texture. You can save the steeping water for cooking rice or as a base for chicken stock. Serve with Cantonese-style dipping sauce.