white poached chicken
- 120g fresh ginger, peeled and sliced
- 4 green onions (scallions), tied in a knot
- 2 teaspoons sesame oil
- 1 bulb garlic, halved
- 4 litres water
- 1 x 1.7kg whole chicken
- 1 tablespoon sea salt flakes
cucumber and green onion dressing
- 2 Lebanese cucumbers, peeled and finely chopped
- 2 green onions (scallions), thinly sliced
- 1 teaspoon sesame oil
- 1 tablespoon lime juice
- 1 tablespoon sea salt flakes
ginger oil
- ½ cup (125ml) vegetable oil
- 2 tablespoons finely grated fresh ginger
- Place the ginger, green onion, sesame oil, garlic and the water in a large saucepan over high heat and bring to the boil. Rub the chicken skin with the salt. Add the chicken, breast-side down, to the pan and return to the boil. Reduce the heat to medium and cook for 20 minutes. Remove from the heat, cover with a tight-fitting lid and allow to stand for 1 hour.
- While the chicken is standing, make the cucumber and green onion dressing and the ginger oil. To make the cucumber and green onion dressing, place the cucumber, green onion, sesame oil, lime juice and salt in a bowl and mix to combine. To make the ginger oil, heat the oil in a small non-stick frying pan over high heat until it starts to smoke. Place the ginger in a heatproof bowl and pour over the hot oil. Allow the ginger oil to cool at room temperature.
- Cut the chicken into pieces and serve with the cucumber and green onion dressing and the ginger oil. Serves 4–6.
+ Strain the chicken broth and reserve 3 cups (750ml) for the fragrant ginger rice recipe. You can also use the broth to make soups and shred the chicken for salads and sandwiches. Freeze the broth in airtight containers for up to three months.
© DONNA HAY GROUP
