Prep 10 mins
Cook 1 hr
I think this is a Stephanie Alexander recipe. I have only made this once, at Christmas, and received rave reviews from the family!! I remember making the sauce and thinking it smelled so strong it must be wrong, but when teamed with the chicken it was a winner.
- 2 spring onions, sliced finely
- 20 g fresh ginger, chopped finely
- 2 kg free-range chicken
Seared Green Onion sauce
- 4 spring onions, chopped finely
- 5 g fresh ginger, chopped finely
- 1 garlic clove, crushed
- 1⁄4 cup light vegetable oil
- 1⁄4 cup light soy sauce
- 1 tablespoon Chinese wine
- 1 teaspoon sesame oil
- Fill large stockpot with water; add onion and ginger; bring to the boil.
- Place chicken, breast side down, into the water. Return to the boil and skim surface. Reduce heat; cover tightly, simmer for 10 minutes. Turn off heat, do not lift the lid. Stand, covered, for 45 minutes.
- Remove the chicken from the stockpot (remembering to drain the water from the cavity!). Transfer chicken to a plate; refrigerate.
- Carve chicken carefully, across the grain. I removed the skin at this point.
- Seared green onion sauce: Combine onion, ginger and garlic in a heatproof bowl. Heat vegetable oil until smoking hot; pour over onion mixture. Stir then add soy, wine and sesame oil.
- 7. Arrange chicken on plate, spoon over the sauce. Garnish with chunks of honeydew melon or cucumber.
- *****I have made this again since posting and I simmered the stock for 40 minutes before poaching the chicken. I added a bunch of spring onions, a handful more of ginger and about 6 cloves of garlic to the stock.