Perfect steeped white chicken

A wonderfully versatile chicken dish: the meat can be used in salads, eaten cold or hot, or carved into slices in the traditional Chinese manner and served with a dipping sauce of soy, oil, shallot, ginger and spring onion. The meat is tender, succulent and delectable and the white and red parts are distinctly coloured. The poaching method using hot as opposed to simmering stock ensures that the breast meat is not tough or stringy, the great test for any whole chicken dish. The shallot and