WHITE CUT CHICKEN

SERVES 4 PREP 15 MINS COOK 20 MINS + COOLING PER SERVE 1919kj COST $$$$$

1.5kg whole chicken

½ cup Shaoxing wine (Chinese cooking wine)

4 green onions, 10cm lengths, plus 2 extra to serve

2cm fresh ginger, peeled, sliced

4 garlic cloves, bruised

1 tsp fine sea salt

1 long red chilli, to serve steamed greens, jasmine rice, to serve

DIPPING SAUCE

¼ cup soy sauce

2 tbsp Chinese black vinegar

2 tsp caster sugar

1 fresh long red chilli, finely sliced

1 Place chicken in a stockpot with remaining ingredients.

2 Cover completely with cold water and place on high heat. Bring to boil, then reduce heat to low and simmer, covered, 15 mins.

3 Remove from heat and set aside, covered, 20 mins (see tip).

4 Using tongs, carefully remove chicken from stock, being careful not to rip skin. Place on a rack over a tray to drain (reserve stock for soup).

5 DIPPING SAUCE

In a small bowl, combine soy, vinegar, sugar and chilli.

6 Using a large chef’s knife or cleaver, remove wings and legs.

7 Remove breast meat from rib cage. Chop breasts and thighs into 3cm slices. Arrange chicken on a platter.

8 Finely slice extra green onion and chilli. Sprinkle over chicken. Serve with dipping sauce, greens and rice.