Published at Friday, March 06th 2020. by Adelynn Bertrand in Chicken Recipes.
The white cut fowl salad is simple as is, however you could just barbecue or roast a fowl and dress it with the oil. You could also add sparkling sliced chilies to the oil to provide the dish a few chunk.
White cut chicken
•1.4kg whole chicken (organic, if possible)
•250ml Shaoxing wine (Chinese rice wine)
•1/2 bunch green (spring) onions, dark green ends only
•3 cloves garlic, sliced
•1 large knob ginger, peeled and sliced
•lots of ice
Green onion oil
•2 bunches green (spring) onions, green part only, roughly chopped
•250ml vegetable oil
•1 knob ginger, cut into fine julienne
•1/2 bunch green (spring) onions, thinly sliced into rounds
To create the green onion oil, mix the onion with the vegetable oil in a tiny pot. Heat slowly to 60°C (utilize a meat thermometer to check this), then remove from the heat and move it to a blender. Blend on a high speed for 4 minutes, then strain through a fine strainer. (All leftover onion oil will last in the fridge for a few weeks.)
To cook the white cut chicken, remove any fat from the chicken cavity, rinse in cold water and set aside. In a heavy‐based pot that sufficient enough to fit the chicken snugly, put the Shaoxing, green onions, garlic, ginger and 3.5 liters water and bring to the boil.
Add the chicken to the pot and turn to the boil, then reduce the heat to a high simmer. Simmer, covered, for 15 minutes. Detach from the heat and let the chicken to steep for 20 minutes.
Slowly lift the chicken from the liquid and let the cavity to drain. Submerge the chicken in a large pot of iced water, leaving it to cool for 15 minutes, Thoroughly drain the chicken and put it in the refrigerator to chill for a couple of hours and set the juices.
Separate the meat from the bones and throw away the skin. Utilize your hands to shred the chicken into rough strips into a bowl. Add a pinch of salt, ginger, onion rounds and 150 ml green onion oil and roll well to mix.
Check seasoning and put more salt if necessary.
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