This Chinese inspired dish brings together well seasoned chicken with a fresh green onion-ginger sauce for dipping liberally.
|1||Maple Leaf Prime Naturally® Whole Chicken|
|2 tbsp||(30 mL) Kosher salt, divided|
|1||inch, (2.5 cm) Piece of gingerroot, peeled and crushed|
|4 Cloves garlic|
|1 tbsp||(15 mL) Sesame oil|
|GREEN ONION – GINGER SAUCE:|
|.25 cup||(60 mL) Vegetable or grape seed oil|
|1||Bunch of green onions, thinly sliced|
|.25 cup||(60 mL) Finely minced gingerroot|
|.5 tsp||(2 mL) Sherry vinegar (optional)|
|1 tsp||(5 mL) Light soy sauce (optional)|
SEASON chicken liberally inside and out with 1 tbsp (15 mL) of kosher salt. Fill a large pot with enough water to cover the chicken. Add ginger, garlic and remaining salt to the pot. Bring to a boil. Place the chicken in the pot breast side up and return to a boil. Reduce heat to low and simmer for 45 minutes. Turn the chicken and continue to simmer for 30-45 minutes or until the internal temperature reaches 185°F (85°C). Carefully remove the chicken from the pot. Pat the chicken dry and rub with sesame oil. Allow to cool for 15-20 minutes before cutting into pieces using kitchen shears or a large cleaver.
GREEN ONION – GINGER SAUCE:
HEAT oil in a small saucepan over medium-high heat. Add remaining ingredients and stir to combine. If sauce is too thick and a little more oil before removing from heat. Serve warm or cold drizzled over the chicken.
Serve with steamed jasmine rice and bok choy
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