Ingredients
- 1 whole chicken cut into quarters
- 1/2 cup grated ginger squeeze out the ginger juice
- 1/4 cup finely chopped spring onion only the white part of the sping onion
- 1 cup oil
- 1/2 teaspoon salt
Directions
- Poached the chicken: Place a large pot with water (enough water to cover the chicken by 5 cm, about 2 finger joints) over a medium-high heat and bring just to the boil. Add the chicken pieces and boil for 5 minutes. Turn off the heat, covered and poach for 40 minutes. Test if the chicken is done by taking a chopstick or a fork and poking it into the thigh. If the juices run clear, the chicken is done.
- Make ginger scallion sauce: Mix ginger, spring onion and salt together and set aside. Heat up the oil in a small pot until it is hot and slightly smoking. Turn off the heat and stir in the ginger scallion mixture. They will sizzle and slowly cool down.
- Cut the poached chicken to pieces, mixed with the ginger scallion sauce and garnished with the green part of the spring onion.