White Cut Chicken

Serves: 4-6

By Angela Hui

@angelahuii

Note: Traditionally for Lunar New Year, the chicken should have its head and feet intact but sometimes it’s difficult to find, feel free to use a whole chicken without head and legs, a half portion or quarter portion of good quality corn-fed chicken from the butcher or Asian supermarkets. Rub a small bit of sesame oil all over the chicken and season with salt and wrap in clingfilm. Put the chicken on a steamproof plate and steam for 15-20 minutes, depending on chicken size. You’ll get the same silky and tender poached chicken results (I learnt this from Cherry @feedthetang).

Chicken

Ingredients

  • 1 whole corn-fed chicken
  • Big pinch of salt
  • 5 slices of ginger
  • 1 pandan leaf knotted
  • 1 spring onion knotted

Spring onion and ginger oil dip

Ingredients

  • 2 spring onion, finely diced
  • 65 g of fresh ginger root, peeled and finely diced
  • 1 tablespoon of neutral oil (vegetable, corn, canola or corn)
  • 1/2 teaspoon salt
  • 1/2 teaspoon MSG
  • 1 teaspoon toasted sesame oil

Instructions

  1. Make sure your chicken is at room temperature to ensure even cooking and leave out for at least 30 minutes.
  2. Get a deep stock pot and place the chicken in the pot. Cover with just enough cold water so that the chicken is mostly submerged. It’s fine if the breast is peeking out of the water a bit, then take the chicken out. This step is to measure the correct amount of water.
  3. Tie a whole spring onion into a knot, tie a pandan leaf into a knot, add five slices of ginger and a big pinch of salt into the water.
  4. Bring the pot of water to a boil and once the water is bubbling, turn the heat to medium-low and slowly add the chicken.
  5. Once the water comes to a boil again, immediately lift the chicken out of the water very carefully. You can carefully use tongs inside the cavity or hook two wooden spoons under the wings to lift the chicken up. This step is to release any cold water that may be trapped inside the cavity and to ensure even cooking. Once you’ve released that water, lower the chicken back into the pot, and bring to a boil again.
  6. When the water is starting to boil turn the heat down to the lowest setting. You want to keep the liquid at a slow simmer and cover the pot.
  7. Cook for about 35-40 minutes, depending on chicken size, it may take more or less time to cook it through.
  8. Poke a chopstick or a skewer in the thickest part of the chicken thigh to check if it’s done. If the juices run clear then it’s ready. Carefully lift the chicken out of the pot and transfer it to a large bowl of ice water. Carefully rotate the chicken a couple of times to ensure even cooling and that the skin firms up.
  9. While the chicken is cooling, make the ginger and spring onion sauce. Finely mince the spring onions and ginger. Add oil to a pan, then add the spring onions and ginger. Cook for 1-2 minutes until it releases its aroma. Add half a teaspoon of MSG and salt. Finish with 1 teaspoon toasted sesame oil, mix to combine, and serve in a small bowl or dish.
  10. Take chicken out of the ice water and drain the excess water. Brush the chicken lightly with oil or some of the fat floating atop the poaching liquid to give it that enticing, shiny look. Make sure you reserve the poaching liquid for stock or use to boil rice.
  11. Carve the chicken into bite‐size pieces with a cleaver. Serve with boiled rice.