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White Cooked Chicken

Pai Chou Chi (White Cooked Chicken)

ingredients

2 1/2 litres (4 pints) 5 pints Water
1/2 kg (3 lb) Chicken, cleaned
5 Spring onions (scallions), finely chopped

for sauce a

piece Fresh root ginger, peeled 5 cm (2 in) and finely chopped
5 Tbs Boiling water
1 Tbs Hot oil
1/2 tsp Salt

for sauce b

2 Garlic cloves, crushed
3 Tbs Soy sauce
2 Tbs Vinegar

method

1. Bring the water to the boil in a large saucepan. Add the chicken and return to the boil. Reduce the heat to low and simmer for 1 hour. Remove from the heat, cover and leave the chicken for 3 hours.

2. Drain the chicken and discard the cooking liquid. Transfer the chicken to a chopping board and cut, through the bone, into about 20 large-bite pieces. Transfer to a serving plate and set aside.

3. To make sauce A, put the ginger in a small serving bowl. Add the remaining ingredients and stir to blend.

4. To make sauce B, put the garlic in a small serving bowl. Add the soy sauce and vinegar and stir to blend.

5. Sprinkle the chopped spring onions (scallions) over the chicken pieces and serve, with the sauces.

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