Boiled Chicken with Hot Sauce

Liu LangJi

one 1.5kg-1.75kg free-range chicken

1tablespoon salt

6slices of fresh root ginger

6whole spring onions

1tablespoon groundnut or vegetable oil

2 teaspoons sesame oil

SAUCE

2 tablespoons finely chopped garlic

2 large red chillies, thinly sliced(deseeded for a less spicy sauce)

6tablespoons finely chopped spring onions

2tablespoons finely chopped fresh coriander

125ml dark soy sauce

1tablespoon chilli bean sauce

1tablespoon Shaoxing rice wine or dry sherry

1tablespoon white rice vinegar

2 teaspoons sugar

freshly ground black pepper

Here, the chicken is left to ‘ steep’ in hot water, resulting in a delicate texture, succulence and full flavour, which mar-ries nicely with a spicy northern-inspired sauce.

1. Rub the chicken evenly with the salt. Put the chicken in a saucepan large enough to hold it, cover with water and bring to the boil. Add the ginger and spring onions. Cover tightly, then reduce the heat and sim-mer for 20 minutes. Turn off the heat and leave, tightly covered, for 1 hour.

2. Place all the sauce ingredients in a stainless steel bowl and mix well. Heat a wok until it is hot, then add the oils. When the oils are very hot and smoking, pour them onto the sauce ingredients and mix well. Season to taste.

3. Remove the chicken to a chopping board. Strain and reserve the liquid(this can be used as a light stock). Carefully joint the chicken and arrange it on a platter. Pour the sauce over the chicken and serve at once.

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