White Cut Chicken

Method

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1. Bring the water to the boil with the ginger, spring onions, salt and wine.

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2. Lower the chicken in breast down, bring back to a bare tremble and hold it there 15 minutes without ever boiling.

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3. Cover, take the pan off the heat and leave the chicken in the liquid 30 minutes.

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4. Check that the juices at the thigh run clear, then lift the chicken straight into the iced water and leave 10 minutes.

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5. Drain it, pat it dry and rub the skin all over with the sesame oil.

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6. For the sauce, mix the chopped ginger, spring onion and salt in a heatproof bowl.

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7. Heat the vegetable oil until it just smokes and pour it over — it will hiss and sizzle. Stir and let it cool.

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8. Chop the chicken through the bone into 2 cm pieces and reassemble it on the plate.

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9. Serve at room temperature with the ginger scallion oil and coriander.

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Chef’s Tips

• Never let it boil. A tremble, then off the heat.
• Straight into iced water. That is what sets the skin.
• Smoking oil over the raw ginger and scallion, not the other way round.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Steamed rice
• Blanched choy sum
• A clear soup

Storage & Reheating

Refrigerated for 3 days and eaten cold. The oil keeps 2 weeks.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.