This is an easy chicken dish where a whole chicken is brought to the boil then left in the hot water to finish cooking. Since this is such a simple dish make sure you buy the freshest, tastiest chicken you can find.
1 (1 1/2 kg) whole chicken
4 teaspoons salt
5cm piece ginger, sliced
3 cloves garlic, smashed
3 spring onions, tied into a knot
2 teaspoons sesame oil
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Trim extra fat from the chicken and rinse under cold running water then pat dry. Rub all over with 2 teaspoons salt, including inside the cavity.
In a large saucepan add enough water (about 3 litres) to cover the chicken. Add the ginger, garlic, spring onions and remaining salt. Bring to a boil.
Gently lower the chicken into the stock and bring back to a boil. Reduce the heat to low and simmer for another 15 minutes, skimming off any scum. Cover and turn off the heat. Let the chicken sit in the saucepan for about 1 hour and 20 minutes.
Poke chicken in the thigh using a chopstick. If the juices run clear, chicken is done. If the chicken isn't done, return it to the saucepan and simmer over low heat for a few more minutes. Carefully remove chicken from the stock and drain.
Transfer chicken to a chopping board and allow to cool slightly. Rub sesame oil over the chicken before using a cleaver to cut through the bone into small pieces.
Very quick and easy to prepare with delicious juicy chicken as a result. No spring onions in the house so I added a small halved onion. I served this with rice and broccoli and sprinkled with soy sauce and fresh coriander. - 18 May 2014