1cm/1/2 in piece
of fresh root ginger, peeled and thinly sliced
2 spring
onions
(scallions), trimmed
1.75 liters/7
1/2 cups water
15ml/1 tbsp salt
300ml/1 1/4 cups dry sherry
spring
onions (scallions), shredded,
and fresh herbs, to garnish
Serves 4-6
Method:
Rinse and dry
the chicken inside and out. Place the ginger and spring onions in the body cavity. Put
the chicken in a large pan or flameproof casserole
and just cover with water. Bring to the boil,
skim and cook for 15 minutes.
Turn
off the heat, cover the pan or casserole tightly and
leave the
chicken in the cooking
liquid
for 3-4
hours, by which time it be cooked. Drain well.
Pour 300ml/1 1/4 cups of the stock into a jug
(pitcher). Freeze the remaining stock.
Remove the
skin from the chicken, joint it neatly. Divide each
leg into a drumstick and thigh. Make two more
portions from the wings and some of the breast.
Finally cut away the remainder of the breast pieces
(still on the bone) and divide each breast into two
even portions.
Arrange the chicken portions in a
shallow dish. Rub salt into the chicken and
cover with clear film (plastic wrap). Leave in a
cool place for several hours or overnight in the
refrigerator.
Later, lift off any fat from the stock. Mix the
sherry and stock and pour over the chicken. Cover
again and marinate in the refrigerator for 2 or 3
days, turning occasionally.
To serve, cut the
chicken in chunky pieces and arrange on a platter
garnished with spring onion shreds and herbs.
Asian Appetizers Recipes -
Drunken Chicken Recipe
