serves
4
prep
5 minutes
cook
40 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
40
minutes
difficulty
Easy
level
Stream free On Demand
Hand Me Down Recipe
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 1 whole free-range chicken (about 1.7 kg)
- 3 cm piece ginger, peeled and finely grated, peelings reserved
- 4 spring onions, thinly sliced, green ends reserved
- 1 tsp salt, plus extra to season
- 1 tbsp fish sauce
- 3 tbsp vegetable oil
- 1 tsp sesame oil (optional)
Chilling time: 30 minutes
Instructions
- Bring a very large pot of water to a rolling boil. Add the ginger offcuts, spring onion ends, salt and fish sauce.
- Lower the chicken carefully into the pot (breast-side up). Dunk the chicken in the liquid 3 times to make sure the cavity is full of hot poaching liquid. Reduce the heat to very, very low, cover and stand for 40 minutes. Remove the chicken to a bowl of iced water and stand for 30 minutes. Reserve the chicken stock for another use.
- For the ginger and spring onion oil, place the grated ginger and sliced spring onion in a heatproof bowl or mortar and pestle. Heat the vegetable oil in a small frying pan until smoking, then pour the hot oil over the ginger mixture. Stir once and allow to cool. Season with salt and little sesame oil if you like.
- Cut the chicken Chinese-style and serve with the ginger and spring onion oil.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Hand Me Down Recipe
