Steeped Chicken with Spicy Sauce

Name: Steeped Chicken with Spicy Sauce
Yield: Serves 4 to 6
Cuisine: Chinese
Ingredients: Freshly ground white pepper to taste; 1 scant teaspoon sugar; 1 scant teaspoon white rice vinegar; 2 dessertspoons Rich Chicken Stock; 2 tablespoons finely chopped whole spring onions; ¼ teaspoon salt; 1 scant teaspoon salt; 3 slices unpeeled fresh ginger; 3 whole spring onions, cut into 2-inch (5-cm) pieces; 1 whole chicken, 3 to 3½ pounds (1.3 to 1.7 k); 1½ teaspoons chilli bean sauce; 2 dessertspoons finely chopped whole spring onions; 1½ teaspoons finely chopped garlic; 1 dessertspoon groundnut (peanut) oil

Preparation info

Serves
4 to 6

Difficulty
Complex

Appears in

Fragrant Harbour Taste

By Ken Hom

Published 1989

About

This is a variation of the popular Chinese cold chicken salad, except that it is made with a sauce which does not contain sesame paste. It is easy to make and is convenient to prepare in advance. It makes a wonderful appetizer.

Ingredients

1 whole chicken, 3 to 3½ pounds (1.3 to 1.7 k)
3 whole spring onio

Asia
Hong Kong (China)
China
Starter

Method

Combine the chicken, 3 spring onions, ginger, salt and enough water to cover in a large clay pot or casserole. Bring the water to a boil, then turn the heat down and let it simmer uncovered for 20 minutes, rotating the chicken once or twice during the cooking time. Turn the heat off, cover, and let the chicken rest in the liquid until it is thoroughly cooled. This will take 2 to 3 hours.