Ingredients
- WHITE CUT CHICKEN:
- 1 whole chicken around 1-1.5 kg, ideally organic free-range (*optional: for authentic white cut chicken, head and feet still on).
- 1.5 litres of water (enough to completely submerge the chicken)
- 2 spring onion stalks
- 5 slices ginger
- 1 tsp salt
- WHITE CUT CHICKEN DRESSING:
- 3 tbsp neutral oil
- 2 stalks spring onions, finely chopped (white and light green parts only)
- 1 tbsp ginger, finely minced
- 1 tbsp light soy sauce
- SALAD:
- 2 cups white cabbage shredded
- 1 cup purple cabbage shredded
- 1 cup carrot julienned
- 1 cup cashews roasted unsalted
- 1/4 red onion, finely sliced
- Handful fresh coriander leaves (plus extra to garnish)
- Handful fried shallots
- SALAD DRESSING:
- 4 tbsp Squid Brand fish sauce
- 3 tbsp granulated sugar
- 2 tbsp fresh lime juice
- 1 garlic clove, minced
- 1 red chilli, finely chopped (adjust to taste)
- TO SERVE (optional):
- Prawn crackers, prepared to packet instructions
- Red chilli oil
Method
- For even cooking, take the chicken out of the fridge and bring to room temperature.
- Fill a large stock pot with water and add 2 spring onion stalks, 5 ginger slices and 1 tsp salt. Reduce heat and simmer gently for 15 minutes to allow the flavours to infuse.
- Meanwhile, rinse chicken under cold water. Trim away excess fat from inside and outside the cavity.
- Carefully lower the chicken into the boiling water, breast side down, ensuring it is fully submerged. The water will cool down when you add the chicken, so bring it up to a boil once again.
- Once the water starts to boil, carefully lift the chicken out of the water to empty any cooler water that may be trapped inside the cavity. Carefully lower the chicken back into the pot. When the water just starts to boil again, reduce heat to low and gently simmer for 30-40 minutes, or until the chicken is cooked (depending on the size of chicken the poaching time might differ).
- While the chicken gently simmers, prepare a large bowl with ice water.
- Once cooked, poke a skewer into the chicken thigh for doneness. If the juices run clear, it's done.
- Remove the chicken from the pot, being careful not to tear the skin, and immediately transfer it to the ice bath to cool completely. This helps to lock the juices inside the chicken, and gives the skin an extra chewy texture.
- While the chicken cools, make the dressing for the chicken: Heat a wok or pan on high and add the neutral oil. Wait until the oil heats (should look like it’s ‘shimmering’) add the ginger and cook for 15 seconds before adding the green onions. Cook everything for another 20 seconds. Transfer to a bowl. Mix in the soy sauce and brush the dressing over the chicken skin.
- Slice/cut chicken into bite-sized pieces.
- Prepare the salad dressing: Combine the fish sauce, sugar, lime juice, garlic, and chilli. Mix well until granules are dissolved.
- In a large bowl, combine the white and purple cabbage, carrot, red onion, coriander, and half of the cashews. Add about two cups of the sliced chicken to the salad. Pour the dressing over the salad and toss well to coat.
- Top the salad with some coriander leaves for colour, the remaining chopped roasted cashews, and fried shallots. Add some extra cut chicken pieces on the side.
- Serve along side prawn crackers for some extra crunch, and red chilli oil for some extra heat.
Product used in recipe
- SQUID BRAND - SQUID BRAND FISH SAUCE 300ML
