Recipe from Hutong Cuisine.
Poaching the chicken
4 chicken drumsticks*
few pieces of ginger, don’t need to peel these pieces
1 tbsp rice wine
2 tbsp minced ginger
3 tbsp minced spring onion, half white part and half green part
1/2 tsp salt
4 tsp light soy sauce
*Normally people use a whole chicken to make this dish. This recipe is “Westerners-friendly” and uses easy to use drumsticks. Of course you can use whatever cut of chicken you want.
Put the chicken into boiling water, add the few pieces of ginger, spring onion and the rice wine. Poach the chicken on low flame for about 20 minutes. You know the chicken is done when you take it out and pierce a chopstick through the thickest part of the chicken, if the juices that run out are clear the chicken is cooked. After taking the chicken out of the boiling water, soak the drumsticks in cold water to let them cool down. After they’ve cooled down chop the meat into small pieces.
Steam light soy sauce in a bowl for 3 minutes (optional**).
Put minced ginger, minced spring onion and salt into a small bowl. Cook 2 tbsp of oil in a big metal spoon (or in a wok) over medium heat till the oil just begins to smoke. Pour the oil over the ingredients into the bowl. Add the light sauce and mix well.
You can either serve the sauce alongside the chicken or mix the sauce and the chicken before serving it onto a platter.
** We’ve steamed the soy sauce in cooking class, but I’m not sure what the function of this step was. Does anyone know why we did this?