White Chicken With Green Sauce

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.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 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

Directions

1. Fill large stockpot with water; add onion and ginger; bring to the boil.
2. 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.
3. Remove the chicken from the stockpot (remembering to drain the water from the cavity!). Transfer chicken to a plate; refrigerate.
4. Carve chicken carefully, across the grain. I removed the skin at this point.
5. 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.
6. 7. Arrange chicken on plate, spoon over the sauce. Garnish with chunks of honeydew melon or cucumber.
7. *****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.