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Ingredients
Serves 8-10 people
- 2 Pints (1 Litre) water
- 1 whole chicken (1kg or 2 1/2lb 0 without giblets
- 2-3 spring onions , tied in a knot
- 2-3 pieces root ginger, unpeeled and crushed
- 1 teaspoon salt
- 1 tablespoon sesame oil
- shredded lettuce leaves, to garnish
- For the sauce:
- 2 tablespoons light soy sauce
- 1 teaspoon caster sugar
- 2 tablespoons finely chopped spring onion
- 1 teaspoon red chili oil
- 1/2 teaspoon ground Sichuan red peppercorn
- 1 teaspoon white sesame seeds
- 2 tablespoons sesame paste or peanut butter creamed with a little sesame oil
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Method
| Bring the water to the boil, add the chicken with the spring onion knots and the ginger, bring back to the boil then add the salt and reduce the heat and simmer for 30-35 minutes, keep the lid tight shut the whole time. Turn off the heat and leave for 3-4 hours under cover. Remove the chicken drain and pat dry with kitchen paper. Brush on a coating of sesame oil and leave to dry for another 10-15 minutes before carving the meat off the bones, tear all the meat into shreds and place on top of the lettuce leaves. Mix 5fl oz (150ml) of the liquid that the chicken cooked in with all the sauce ingredients and pour over the chicken, mix and toss before serving. |
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© Gavin McArdell 1997-2007. All rights reserved.
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