WHITE CUT CHICKEN WITH SPRING ONION DRESSING

PREP + COOK TIME 1 HOUR 30 MINUTES (+ COOLING & STANDING) SERVES 8 AS PART OF A BANQUET

1/3 cup (80ml) peanut oil

4 whole dried red chillies

2 spring onions (50g)

10cm piece fresh ginger (50g),

cut into strips

2 cloves garlic, chopped finely ¼ cup (60ml) chinese cooking wine 1/3 cup (80ml) rice wine vinegar 1 tablespoon sea salt flakes 1 tablespoon caster sugar

1.6kg whole fresh chicken

3 litres (12 cups) water

1 Heat oil in a wok over medium heat; fry chillies for 30 seconds or until blackened. Discard chillies; reserve oil, cool. Thinly slice the white part of the onion; reserve the green part for serving. To make dressing, combine the onion (white part only) with the ginger, garlic, cooking wine, vinegar, salt, sugar and chilli-infused oil in a medium bowl. Stand for 1 hour.

2 Meanwhile, remove fat from cavity of chicken and discard. Rinse chicken, inside and out, under cold water; pat dry with paper towel.

3 Bring the water to the boil in a large saucepan. Carefully lower chicken into water; return to the boil. Reduce heat; cover, simmer gently for 25 minutes. Remove from heat. Stand chicken, covered, for 20 minutes.

(The residual heat of the water will continue cooking the chicken.)

4 Remove lid; carefully lift chicken from water. Drain on paper towel. Chop chicken into small pieces.

5 Slice the reserved green part of the onion thinly. Spoon dressing over chicken; sprinkle with onion.

WHITE CUT CHICKEN WITH SPRING ONION DRESSING