Poached Chicken Cantonese style

INGREDIENTS

• 1 Whole The Meat Club Chicken
• 2 scallions
• 5 slices ginger

Dressing

• 3 tablespoon scallions (spring onions)
• 2 tablespoon ginger
• 3 tablespoon oil
• salt
• Dash of soy sauce

PREPARATION

• Pull chicken from the fridge and bring to room temperature (trying to poach a cold chicken right out of the refrigerator will result in uneven cooking or undercooking).
• Clean the chicken by rinsing it under cold water and set aside.
• Fill a large pot with water, just enough to submerge the chicken completely (but do not put chicken in yet).
• Add 2 scallions and 5 slices of ginger to the pot and bring to boil.
• Once boiling, slowly lower the chicken into the pot, and bring to boil again then turn the heat down and keep to a simmer.
• Cover the pot, simmer slowly and cook for about 35-40 minutes (depending on the size of your chicken).
• Poke a chopstick or skewer into the thigh to check for doneness. If the juices run clear, it’s done.
• Carefully lift the chicken out of the pot and transfer it to a large bowl of ice water. Cool completely.
• While the chicken is cooling, make the sauce by mixing all the ingredients together.
• Remove chicken from the ice water and brush lightly with oil.
• Carve the chicken into pieces, dip in sauce and enjoy with rice or quinoa.