Recipe

White cooked chicken with ginger rice

Don't let the cook time dishearten you, this dish is very simple to prepare, and the flavours are well worth the wait!

  • 4 hrs 30 mins cooking
  • Serves 6
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Ingredients

Master stock
  • 2 1/2 cup chinese rice wine (shao hsing)
  • 8 green onions (scallions), trimmed, halved
  • 10 clove garlic, bruised
  • 180 gram fresh ginger, sliced
  • 2 tablespoon salt
White cooked chicken with ginger rice
  • 1.4 kilogram whole free-range chicken
  • 3 green onions (scallions), sliced finely
  • 6 centimetre piece fresh ginger (30g), cut into matchsticks
  • 2 teaspoon sesame oil
  • 2 1/2 teaspoon caster sugar
  • 2 tablespoon peanut oil
  • 1/4 cup light soy sauce
  • 2 tablespoon oyster sauce
  • 370 gram gai lan, trimmed, chopped
  • 1 fresh long red chilli, sliced thinly
  • 5 litre cold water
Ginger rice
  • 2 cup jasmine rice
  • 1 tablespoon vegetable oil
  • 1 clove garlic, crushed
  • 10 centimetre (50g) piece fresh ginger, sliced thinly

Method

White cooked chicken with ginger rice
  • 1
    Make white master stock; lace ingredients in a large saucepan; bring to the boil. Reduce heat; simmer gently for 40 minutes.
  • 2
    Remove excess fat from chicken cavity then rinse chicken. Carefully lower chicken, breast-side down, into simmering master stock, ensuring it is fully submerged. Poach chicken 30 minutes (there should be no more than the occasional ripple).
  • 3
    Remove pan from heat; leave chicken in poaching liquid for 3 hours at room temperature to complete the cooking process.
  • 4
    Using tongs, gently remove chicken from stock, being careful not to tear the breast. Place chicken on a tray; cool. Strain poaching liquid through a fine sieve; reserve poaching liquid.
  • 5
    Make ginger rice as recipe directs.
  • 6
    Place onion, ginger, half the sesame oil, ½ teaspoon of the sugar and 2 tablespoons of the reserved poaching liquid in a bowl. Heat peanut oil in a small frying pan until hot. Taking care, as mixture will split, pour hot oil over ginger mixture; reserve until ready to serve.
  • 7
    Place sauces, remaining sesame oil and remaining sugar in a screw-top jar; shake well. Cook gai lan in a large saucepan of boiling water for 2 minutes or until just tender; drain. Transfer gai lan to a serving bowl; add dressing and top with chilli.
  • 8
    Chop chicken into pieces and arrange on a platter; pour over reserved ginger mixture. Serve with ginger rice and gai lan.
Ginger rice
  • 9
    Rinse rice in a sieve under cold water until water runs clear. Heat oil in a large saucepan over medium heat; cook garlic and ginger 3 minutes.
  • 10
    Add rice and 1 litre (4 cups) of the reserved poaching liquid; bring to the boil. Reduce heat to low; cook, covered, for 10 minutes or until most liquid is absorbed. Remove from heat; stand, covered, 10 minutes.

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