White Chicken With Green Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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