Ingredients


1.3-1½ kg/3-3½lb corn-fed chicken

1 tbsp salt

6 slices fresh root ginger

6  scallions green ends only

shredded scallion, to garnish

For the dipping sauce

2 tbsp finely chopped scallions, green parts only*

1½tbsp finely chopped fresh root ginger

2 tsp Maldon sea salt

5 tbsp groundnut oil



Method


If the chicken is tied, undo it, then rub it evenly with the salt.

Place in a large pan, cover with water and bring to the boil. (If your pan is not large enough cut the chicken into quarters.)

Add the ginger and scallions (green end only).

Reduce the heat and simmer continuously for 30 minutes, skimming all the while.

Cover tightly, turn off the heat and leave for 1 hour.

Meanwhile, make the dipping sauce.

Combine the scallions, ginger and salt in a small heatproof bowl.

Heat the oil until very hot and pour over the scallion mixture.

Allow to cool. This sauce can also be made hours in advance or even the day before.

When the chicken is ready, remove it from the broth and discard the ginger and scallions.

At this point you can leave the chicken in the broth and chill up to a day ahead.

Remove the chicken meat from the carcass.

Remove and discard the chicken skin. Using a fork pull the meat into finger-sized shreds.

Place on a platter, sprinkle with the shredded scallions and serve with the dipping sauce.


Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Cantonese steeped chicken
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