White Chicken with Ginger

Name: White Chicken with Ginger
Ingredients: 3½-pound whole chicken (trimmed of fat (preferably fryer and not previously frozen)); 3½ tablespoons sea or kosher salt (1 tablespoon for every pound of chicken); 4 cloves garlic (minced (1 tablespoon)); 2 green onions (white and green parts, chopped); 3-inch piece fresh ginger (peeled and shredded); ½ cup vegetable oil; 2 tablespoons soy sauce

This Cantonese-style white cut chicken recipe uses a whole salt-cured chicken poached in boiling water until fully cooked, served with ginger-scallion oil sauce for tender, juicy meat.

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Ingredients

whole chicken (trimmed of fat (preferably fryer and not previously frozen)) 3½-pound

sea or kosher salt (1 tablespoon for every pound of chicken) 3½ tablespoons

garlic (minced (1 tablespoon)) 4 cloves

green onions (white and green parts, chopped) 2

fresh ginger (peeled and shredded) 3-inch piece

vegetable oil ½ cup

soy sauce 2 tablespoons

Instructions

Salt Chicken

Rinse the chicken and pat dry with paper towels. Rub the salt evenly all over the chicken, including inside the cavity. Cover and refrigerate for 2 to 3 days, turning once every day.

Rinse Chicken

Rinse the salted chicken thoroughly with cold water and drain in a colander or on a rack over the sink.

Poach Chicken

In a large pot, pour in enough water to completely submerge the chicken (about 12 cups). Bring the water to a rolling boil over high heat. Carefully lower the chicken, breast-side up, into the water, adding boiling water if necessary to submerge it. Cover and bring to a rolling boil again.

Rest Chicken

Turn off the heat and let the chicken stand on the stove for about 1 hour and 20 minutes. Do not lift the lid once the chicken goes in! To test for doneness, poke the chicken in the meatiest part of the thigh with a chopstick. If the juices run clear, the chicken is done.