Ingredients

The following ingredients have 4 Servings
  • 1 chicken ( , around 2 pound)
  • 4 ginger slices
  • 2 green onions make knots
  • 1 tablespoon cooking wine
  • 1/4 teaspoon Sichuan peppercorn ( , optional, I added this for personal habit)
  • sesame oil for brushing
  • coriander for decoration
  • 2 tablespoon grated ginger
  • 1/2 cup finely chopped green part scallion
  • 1 tablespoon finely chopped coriander stems
  • 4 scallion whites ( , cut into pieces)
  • 2-3 tablespoons cooking oil
  • Pinch of salt
  • 2 tablespoons broth for poaching the chicken

Instruction

  • Clean the chicken and remove feet and head. In a large pot, add chicken, green onion, Sichuan peppercorn and 3-4 slices of ginger and cooking wine. Then pour enough water to cover the chicken. Bring the content to a boiling with medium fire and continue cooking for around 8 minutes (see note 1 for the adjusting of the time needed). Turn off the fire, cover the lid and let the chicken stay for around 20 minutes.
  • In a large bowl, prepare enough iced water. Transfer the chicken out and soak it with iced water. Turn over several times during the process until the chicken is completely cooled down. Brush some sesame oil on surface and then cut into chunks and lay in the serving bowl.