Cantonese steeped chicken

Cantonese steeped chicken

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(5 ratings)

Cook: 40 mins - 50 mins

Easy

Serves 6
Prepare this Chinese meal ahead to enjoy a relaxed dinner with friends - it's served at room temperature

Nutrition and extra info

Nutrition: per serving

  • kcal326
  • fat20g
  • saturates2g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein37g
  • salt2.25g
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Ingredients

  • 1.3-1½ kg/3-3½lb corn-fed chicken
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1 tbsp salt
  • 6 slices fresh root ginger
  • 6 whole spring onion
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • shredded spring onion, to garnish
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

For the dipping sauce

  • 6 tbsp finely chopped spring onions, white parts only
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1½tbsp finely chopped fresh root ginger
  • 2 tsp Maldon sea salt
  • 5 tbsp groundnut oil

Method

  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.

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Comments, questions and tips

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Comments (3)

moomootiger's picture
4

It is delicious,the chicken is really moist and soft, I do add a lot more ginger to both the stock and the sauce. I also add sliced garlic to the stock.My partner adores it.

bcoppard's picture
5

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!

boistizon's picture
5

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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