Cantonese steeped chicken

Recipe uploaded by

Ken Hom

2 ratings

Recipe by Ken Hom

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1. If the chicken is tied, undo it, then rub it evenly with the salt. Place in a large pan, cover with water and bring to the boil. (If your pan is not large enough cut the chicken into quarters.) Add the ginger and whole spring onions. Reduce the heat and simmer continuously for 30 minutes, skimming all the while. Cover tightly, turn off the heat and leave for 1 hour.
2. Meanwhile, make the dipping sauce. Combine the spring onions, ginger and salt in a small heatproof bowl. Heat the oil until very hot and pour over the spring onion mixture. Allow to cool. This sauce can also be made hours in advance or even the day before.
3. When the chicken is ready, remove it from the broth and discard the ginger and spring onions. At this point you can leave the chicken in the broth and chill up to a day ahead. Remove the chicken meat from the carcass. Remove and discard the chicken skin. Using a fork pull the meat into finger-sized shreds. Place on a platter, sprinkle with the shredded spring onions and serve with the dipping sauce.

Ken Hom's tip

Any liquid from the steeped chicken can be saved, frozen and reused - it is great for cooking rice in. Leftovers can be used for chicken salad.

Per serving

326 kcalories, protein 37g, carbohydrate 1g, fat 20 g, saturated fat 2g, fibre 0g, salt 2.25 g

'We really loved this easy to follow recipe although next time I would use less salt in the sauce. The chicken was brilliant, moist and succulent.'

Latest comments and suggestions

• kate

  10 January 2009

  kate rated and commented on this recipe

  

  The chicken is a bit bland, but I did this as part of a Chinese Banquet Recipe in GFM and it complemented the pork and salmon dishes also included - the chicken is very moist and tender and the cooking liquid made a beautiful noodle soup as a starter.

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• Biljana

  24 January 2009

  Biljana rated and commented on this recipe

  

  My girls can't have enough of it!! It is a wonderful dish, it compliments well other spicier dishes. I always have to double the amount od sauce - it goes so quickly!

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Ingredients

• 1.3-1.5kg/3-3½lb corn-fed chicken
• 1 tbsp salt
• 6 slices fresh root ginger
• 6 whole spring onions
• shredded spring onion , to garnish

FOR THE DIPPING SAUCE

• 6 tbsp finely chopped spring onions , white parts only
• 1½tbsp finely chopped fresh root ginger
• 2 tsp Maldon sea salt
• 5 tbsp groundnut oil

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Difficulty and servings

Serves 6

Preparation and cooking times

Cook 50 mins

Ingredients

• 1.3-1.5kg/3-3½lb corn-fed chicken
• 1 tbsp salt
• 6 slices fresh root ginger
• 6 whole spring onions
• shredded spring onion , to garnish

FOR THE DIPPING SAUCE

• 6 tbsp finely chopped spring onions , white parts only
• 1½tbsp finely chopped fresh root ginger
• 2 tsp Maldon sea salt
• 5 tbsp groundnut oil

Per serving

326 kcalories, protein 37g, carbohydrate 1g, fat 20 g, saturated fat 2g, fibre 0g, salt 2.25 g

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