This chicken is moist, healthy and so easy to prepare. And the bonus is a well-flavoured stock remaining in the wok. Tip: Shaoxing is pronounce ‘showshing’.
For the chicken
| 1 | Whole chicken, about 1.4kg (Main) |
| 1 sprinkle | Salt |
For the ginger sauce
| 5 cm | Root ginger |
| ½ cup | Boiling water |
| 2 Tbsp | Sesame oil |
| 2 cloves | Garlic, sliced |
| ¼ cup | Shaoxing wine |
| 3 Tbsp | Dark soy sauce |
| 2 Tbsp | Brown sugar |
| 2 | Spring onions, thinly sliced on the diagonal |
| 1 tsp | Cornflour |
Directions
- Place 2 cups or about 5cm of water in the base of a wok. Place a wire rack over ensuring it is above the water. Bring the water to the boil.
- Sprinkle the chicken inside and out with salt. Place breast-side down on the rack. Cover and simmer for 20 minutes. Do not lift the lid. Turn the chicken over, cover and simmer for 2 minutes. Turn off the heat. Stand — do not lift the lid — for 20 minutes.
- Meanwhile, peel and thinly slice the ginger. Place in a bowl and cover with the boiling water. Stand for 10 minutes then drain and pat dry. Reserve the ginger water.
- Heat the sesame oil in a small saucepan. Add the ginger and garlic and sizzle for 30 seconds. Add a 1/4 cup of the ginger water, the Shaoxing wine, soy sauce and brown sugar and simmer for 2-3 minutes. Mix the cornflour to a paste with a little water and stir into the sauce until thickened. Add half the spring onions.
- Remove the chicken to a chopping board. Cover with foil and rest for 10 minutes. Reserve the gorgeous stock in the wok for gravies and sauces.
- Using a cleaver or sharp knife, chop the chicken into pieces — enough for 2 pieces each. Place on a warm platter. Drizzle with the sauce and garnish with the remaining spring onions.
- Great served with oyster or chilli sauce for dipping, boiled rice and steamed Shanghai cabbage.