This is one of the most delicious and easy meals you can make… it’s the kind of meal that is so tasty and makes you feel wholesome and healthy eating it. You almost feel virtuous when you’re finished.
It’s inspired by Kylie Kwong with some variations and additions . I found the original recipe online here and still use it for reference.
1.6kg organic chicken
Shaoxing rice wine – 750 ml (3 cups)
Green onions, trimmed – 8
Garlic, peeled and crushed – 12 cloves
Sliced ginger – 1¼ cups
Sea salt – 1/3 cup
Coriander – roots from a bunch
Shoyu or soy sauce (see note) – 60 ml (¼ cup)
Sesame oil – 1 tsp
Cane sugar (see note) – ½ tsp
Julienne spring onion, plus extra to garnish – 1/3 cup
Julienne ginger, plus extra to garnish – 1 tbsp
Peanut oil – 2 tbsp
Coriander – big handful chopped for garnish
Red chilli (sml) – sliced (seeds removed) for garnish (suggest you leave this on the side for everyone to control their own spice)
For stock, combine ingredients and 5 litres of cold water in a 7 -litre stockpot and bring to the boil. Reduce heat and simmer for 15 minutes. (The original recipe calls for 6 litres of water in a 10 litre stock pot but I don’t have one so I worked with what I have and it works perfectly)
Rinse the chicken under cold water and trim any excess fat. Gently place the chicken breast-side down into stock and submerge for 14 minutes, ensuring stock doesn’t return to the boil. Remove pot from heat and stand for 3 hours. (When placing the chicken into the stock I often place the pot in the sink in case there is any overflow if you’re concerned about the water levels – this way you avoid any mess on your stove top)
Using tongs, carefully remove chicken from stock and place on a tray to drain.
For dressing, combine all ingredients except for peanut oil in a heat-proof bowl. Heat peanut oil in a saucepan, then pour over dressing ingredients and stir to combine.
Pull all the meat of the carcass and shred into small pieces or leave as chunks and arrange on a platter. Drizzle dressing over chicken, garnish with extra spring onion, ginger and coriander and serve immediately. (The original recipe calls for you to use a Cleaver to cut the chicken into pieces and arrange on a platter)
Serve with white or brown rice and a side of steamed asian greens (like Bok Choy or Choy Sum) served with a drizzle of oyster sauce over them. Also serve the chilli with it so everyone can dress their own.