Name: White cut chicken with spring onion dressing
Cook time: 90 min
Total time: 90 min
Yield: 8
Ingredients: 1/3 cup (80ml) peanut oil; 4 whole dried red chillies; 2 spring onions (50g); 10 centimetre piece fresh ginger (50g), cut into strips; 2 clove garlic, chopped finely; 1/4 cup (60ml) chinese cooking wine; 1/3 cup (80ml) rice wine vinegar; 1 tablespoon sea salt flakes; 1 tablespoon caster (superfine) sugar; 1.6 kilogram whole chicken; 3 litre (12 cups) water

Ingredients

1/3 cup (80ml) peanut oil

4 whole dried red chillies

2 spring onions (50g)

10 centimetre piece fresh ginger (50g), cut into strips

2 clove garlic, chopped finely

1/4 cup (60ml) chinese cooking wine

1/3 cup (80ml) rice wine vinegar

1 tablespoon sea salt flakes

1 tablespoon caster (superfine) sugar

1.6 kilogram whole chicken

3 litre (12 cups) water

Method

1.Heat oil in a wok over medium heat; fry chillies until blackened. Discard chillies; reserve oil, cool. Thinly slice the white part of the onion; reserve the green part for serving.

2.To make dressing, combine the onion (white part only) with ginger, garlic, cooking wine, vinegar, salt, sugar and chilli-infused oil in a medium bowl. Stand for 1 hour.

3.Meanwhile, remove fat from cavity of chicken and discard. Rinse chicken, inside and out, under cold water; pat dry with paper towel.

4.Bring the water to the boil in a large saucepan. Carefully lower chicken into water; return to the boil. Reduce heat; cover, simmer gently for 25 minutes. Remove from heat. Stand chicken, covered, for 20 minutes. (The residual heat of the water will continue cooking the chicken.)

5.Remove lid; carefully lift chicken from water. Drain on paper towel. Chop chicken into small pieces.

6.Slice the reserved green part of the onion thinly. Spoon dressing over chicken; sprinkle with onion.

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Ingredients

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