Ingredient and Portion
Seasoned Chicken with Scallion dressing 蔥油鹵水雞
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Chicken 1 whole, around 2 kgs
Green onions (or scallions) 40g (shredded)
ginger 5 slices, shredded finely
Green onions (or scallions) 40g (shredded)
ginger 5 slices, shredded finely
Seasoning
For sauce:
cooked oil 1 1/2 tbsp
sesame oil 1tsp
light soya sauce 1tbsp
For poaching chicken:
pork bones 150 g
water 3 cups
coarse salt 1 1/2 tbsp
chicken powder 1tsp
aniseed 1pc
preserved licorice 2pcs
dried tangerine peel 1pc
rose wine 2tbsp
ginger 2 slices
green onion 4 stalks
cooked oil 1 1/2 tbsp
sesame oil 1tsp
light soya sauce 1tbsp
For poaching chicken:
pork bones 150 g
water 3 cups
coarse salt 1 1/2 tbsp
chicken powder 1tsp
aniseed 1pc
preserved licorice 2pcs
dried tangerine peel 1pc
rose wine 2tbsp
ginger 2 slices
green onion 4 stalks
Method
Rinse pork bones well, boil with 3 cups waater and rest of ingredients for poaching and cook for 1 hour.
Rinse and wash chicken, wipe dry. Place in the cooked seasonings, and simmer over low heat for 40 minutes, turning over the chicken several times.
Take chicken out from sauce, cut into pieces and palce on plate. Pour 2tbsp of the poaching sauce and arrange ginger and scallion shreds over the chicken.
Heat the oil and add in the light soya sauce. Pour over the ginger and scallion slices and serve.
Rinse and wash chicken, wipe dry. Place in the cooked seasonings, and simmer over low heat for 40 minutes, turning over the chicken several times.
Take chicken out from sauce, cut into pieces and palce on plate. Pour 2tbsp of the poaching sauce and arrange ginger and scallion shreds over the chicken.
Heat the oil and add in the light soya sauce. Pour over the ginger and scallion slices and serve.
Tips
When making any dishes with this seasoning sauce, it is important not to let the sauce boil, and do not cover while cooking.
Use instant "Marinate for chicken" if you ingredients are difficult to get.
When poaching or stewing chicken or poultry, face the chicken breast down first before it requires extra cooking time than the back.
Use instant "Marinate for chicken" if you ingredients are difficult to get.
When poaching or stewing chicken or poultry, face the chicken breast down first before it requires extra cooking time than the back.
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