Chinese Cooking For Dummies by Martin Yan

Author:Martin Yan
Language: eng
Format: epub
Publisher: Wiley

1 1/2 teaspoons salt

1 teaspoon white pepper

3 pieces thinly sliced ginger, crushed

4 green onions, minced

2 tablespoons minced ginger

1 teaspoon sesame oil

3/4 teaspoon salt

Enough chicken broth or water to cover the chicken, about 5 cups

1/2 cup cooking oil

1 Rub the chicken, inside and out, with the salt and white pepper. Place the ginger slices in the cavity. Let stand in the refrigerator for 30 minutes.

2 Make the dipping sauce by combining the green onions, ginger, sesame oil, and salt in a small bowl.

3 Place the chicken in a large saucepan, breast side up; add the chicken broth or water. Cover and bring to a boil over high heat. Reduce the heat to low and simmer until the chicken is cooked, about 30 minutes. Let stand, uncovered, in the cooking liquid for an additional 30 minutes.

4 Remove the chicken from the liquid; set aside for 30 minutes. Cut into serving-size pieces.

5 In a small saucepan, heat the cooking oil until smoking. Add the dipping sauce and stir. To eat, spoon the mixture over the chicken pieces. Serve with steamed rice (see Chapter 15).

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