Quick & Easy

White cut chicken with spring onion dressing

White cut chicken with spring onion dressing from Australian Women's Weekly.
white cut chicken with spring onion dressing
1H 30M



1.Heat oil in a wok over medium heat; fry chillies until blackened. Discard chillies; reserve oil, cool. Thinly slice the white part of the onion; reserve the green part for serving.
2.To make dressing, combine the onion (white part only) with ginger, garlic, cooking wine, vinegar, salt, sugar and chilli-infused oil in a medium bowl. Stand for 1 hour.
3.Meanwhile, remove fat from cavity of chicken and discard. Rinse chicken, inside and out, under cold water; pat dry with paper towel.
4.Bring the water to the boil in a large saucepan. Carefully lower chicken into water; return to the boil. Reduce heat; cover, simmer gently for 25 minutes. Remove from heat. Stand chicken, covered, for 20 minutes. (The residual heat of the water will continue cooking the chicken.)
5.Remove lid; carefully lift chicken from water. Drain on paper towel. Chop chicken into small pieces.
6.Slice the reserved green part of the onion thinly. Spoon dressing over chicken; sprinkle with onion.

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