Steamed Shredded Chicken with Ginger and Spring Onion Oil
Wednesday, February 3rd, 2010Our Chinese New Year feature recipe from Spice Temple - Rockpool’s January 2010 Newsletter
Steamed shredded chicken with ginger and spring onion oil
100g skinless white cut chicken breast
10g peeled ginger, roughly chopped
Large pinch salt
2 spring onions, cut in find rounds
50ml spring onion oil
Shred the chicken breast roughly.
Pound the ginger, salt and spring onions to a paste in a mortar. Add the shallot oil and chicken to the pounded mixture, mix well and serve.
This will serve 4 people as part of a shared banquet.
Spring onion oil
200ml spring onion greens, roughly chopped
250ml vegetable oil
Heat the siring onions and oil slowly to 60 degrees Celsius.
Blend for 5 minutes and hang in a piece of muslin overnight tin the fridge.
Do not squeeze the muslin the next day. Discards the muslin and puree the spring onions. Keep the oil in the fridge. It will stay fresh for 2 days.
White cut chicken
1 x 1.6kg to 1.8kg Corn Fed Chicken
3 Litres Water
Lots of Ice
Rinse the chicken in cold water, remove any fat from the cavity and pat dry with a paper towel. Bring the water to the boil in a heavy based pot in which the chicken will fit snuggly. Place chicken in the pot and bring back to the boil. Skim for 5 minutes and turn down to a strong simmer. Place a lid on the pot and simmer for 15 minutes more. Remove the pot from the heat and steep the chicken for 20 minutes. Don’t lift the lid or the heat will dissipate faster. Remove the lid and take out the chicken. Drain the cavity and plunge the chicken into iced water. Leave it there to cool for 15 minutes. Drain the chicken and chill in the refrigerator to completely set the juices.
