This adaptation of a Chinese dish is a delicate way of serving cold chicken and makes a dish with a difference to serve with salad, or for a picnic. The method of cooking saves chicken flesh is moist atid succulent.
1×5 lb. chicken, oven-ready
3 pints home-made chicken stock
2-inch piece fresh root ginger, peeled and chopped
1 shallot, finely chopped
1 tablespoon soy sauce finely grated rind of
1 orange garlic clove, crushed
1 teaspoons sugar
2 tablespoons tomato puree
1 teaspoon salt
1 teaspoon black pepper
8 fl. oz. rice wine or dry sherry
Place the chicken in a large saucepan. Pour over the chicken stock and add the ginger, shallot, soy sauce, orange rind, garlic, sugar, tomato puree, salt and pepper. Set the pan over high heat and bring the stock to the boil. Reduce the heat to low, cover the pan with a well-fitting lid and simmer for 45 minutes.
Remove the pan from the heat and set aside for 4 hours or until the chicken has cooled completely and is tender when pierced with a sharp knife.
Using two large forks, transfer the chicken to a carving board. Remove the skin and bones and cut the flesh into 2-inch pieces. Arrange the chicken pieces in a shallow serving dish. Set aside.
Pour the cooking liquids through a fine wire strainer set over a large bowl. Discard the contents of the strainer. Pour off all but 16 fluid ounces of the cooking liquid. Add the rice wine or sherry. Pour the mixture over the chicken in the dish. Cover the dish with aluminium foil and place it in the refrigerator for 2 days before serving.