White cut chicken with ginger-scallion sauce

Method

1. 1

   Step 1

   Bring the water to a boil in a large pot with the sliced ginger and 1 tsp salt. Holding the chicken by the neck or legs, dip it in and out of the water three times to even out the temperature inside.

   • 10 min
   • high heat
   • Stockpot / large pot (opens in a new tab)

   Food safety: Wash hands and surfaces after handling raw chicken.

2. 2

   Step 2

   Submerge the chicken, return to a bare simmer, then turn the heat to the lowest setting and poach, covered, for 30–35 minutes.

   • 33 min
   • low heat

   Food safety: Check the thickest part of the thigh reaches 74 °C before serving.

3. 3

   Step 3

   Lift the chicken into a large bowl of iced water and leave for 15–20 minutes until cool. This firms the skin.

   • 20 min
4. 4

   Step 4

   Put the minced ginger, spring onion (opens in a new tab) and salt in a heatproof bowl. Heat the oil until shimmering and pour it over — it will sizzle. Stir.

   • 3 min
   • high heat
   • Saucepan (opens in a new tab)

   Food safety: Use a deep heatproof bowl; hot oil bubbles up when it hits the aromatics.

5. 5

   Step 5

   Drain and chop the chicken into pieces and serve at room temperature with the sauce.

   • 5 min