Hainanese Chicken

Zack Lock

Ingredients

  • 1 Chicken 1-1.3kg
  • 4 L Water
  • 200 g Ginger
  • 3 Spring onions
  • Sesame oil for rubbing to prevent drying
  • Ice bath to cool for 15 min
  • half Garlic cloves, cut into

Directions

  • Cut cavity fat and set aside
  • Rub salt on chicken to smoothen surface
  • Put spring onion and ginger into cavity and seal leaving small hole for water
  • Boil 4L water and dip in chicken 3-4 times to equalise temperature, while adding in garlic, ginger and spring onions in water for flavor
  • After boiling water, take scoops of boiling water and shower chicken to make sure skin contracts to meat
  • Bring to boil and cover lid for 50 min
  • Ice bath 15 min
  • Rub sesame oil onto chicken skin for anti drying
  • Wrap in plastic to ready for serving