Steeped chicken

Steeped chicken

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1 teaspoon salt
1 teaspoon pepper
1 tablespoon dry sherry
3 slices fresh ginger
1 young, tender, fresh chicken
coriander leaves or spring onion

Sauce

Quantity Ingredient
6 slices fresh ginger
salt
pepper
1 tablespoon sesame oil

Method

  1. The chicken you use for this dish must be very fresh – preferably recently killed and plucked. Never attempt it with a defrosted bird.
  2. Have ready a pot of boiling water sufficient to cover the chicken. Add salt, pepper, sherry and ginger. Put in the whole chicken, boil for 2–3 minutes. Skim the stock, and remove the saucepan from the heat and cover it, allowing the chicken to steep for about 30 minutes. Boil again and repeat the steeping process for another 30 minutes, by which time the chicken should be lightly cooked though still faintly pink near the bone. This is the way the devotees prefer this dish, but if the thought does not appeal you can leave the chicken simmering in the pot for the first 15 minutes.
  3. Remove the bird from the pot, drain it, and chop it all except the wings and drumsticks into small pieces with the bone. The favourite way to serve a whole chopped chicken is to arrange all the pieces spread-eagled on a plate to resemble a chicken more or less in flight. It takes a practised hand to bring this off successfully and it also helps to have cooked the chicken’s head along with the rest of the dish. Here is how you do it if you care to try. Cut the wings into two pieces each – the tip and its adjoining joint in one piece, the upper pieces in the other. Sit the chicken’s head at one end of an oval plate. Arrange the upper wing pieces below the head on each side then place the lower joint and wingtip so that the tips reach beyond the edge on each side and look like spread wings. Place any neck pieces down the middle of the plate with the back sections down each side of them. Cover them with the strips of breast, skin side up, arranged crosswise neatly and evenly. Arrange the thigh pieces on the sides of the plate in the bottom half where the thighs look as if they should be, covering any uncovered back pieces in the process. Place the pope’s nose at the centre bottom of the plate and arrange the drumstick on each side below the thighs either with their ‘ankles’ crossed or splayed out over the edges. Serve the plate ungarnished for dramatic effect if you have succeeded in this arrangement. Otherwise garnish the chicken plate with coriander leaves or spring onion tassles.
  4. Serve the chicken accompanied by small individual dishes of sauce made by combining the slices of ginger, finely minced, lots of salt and pepper and the sesame oil. This is a good lunch dish served with rice.
Tags:
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again