WHITE COOKED CHICKEN
A delectable Chinese dish, Pai Chou Chi (by choh gee) is surprisingly easy to make and looks tnost impressive zohen served zoith its two accompanying sauce dips. Serve as part of a Chinese meal or, with boiled rice and a mixed salad, as a light but sustaining dinner.
4 pints water
1 X 3 lb. chicken, cleaned
5 spring onions , finely chopped
2-inch piece fresh root ginger, peeled and finely chopped
5 tablespoons boiling water
1 tablespoon hot oil
1 teaspoon salt
SAUCE B garlic cloves, crushed
1 tablespoons soy sauce
2 tablespoons vinegar
In a very large saucepan, bring the water to the boil over high heat. Add the chicken and bring the water back to the boil. Reduce the heat to low and simmer the chicken gently for 1 hour.
Remove the pan from the heat, cover it and allow the chicken to cool in the cooking liquid for 3 hours.
Drain the chicken, discarding the cooking liquid, and place it on a chopping board. Using a sharp knife, chop the chicken, through the bone, into about 20 large-bite pieces. Transfer the chicken pieces to a serving plate and set aside.
To make sauce A, place the chopped ginger in a small serving bowl. Add the water, oil and salt and stir well to blend. Set aside.
To make sauce B, place the crushed garlic in a small serving bowl. Add the soy sauce and vinegar and stir well to blend.
Sprinkle the chopped spring onions over the chicken pieces and serve, with the sauces.