Samsui chicken

Eat right - Part 4.

Ingredients (serves 4):
1 whole chicken, head and feet removed
2 pieces thumb-size ginger, sliced
6 stalks spring onions, cut into 3cm pieces
1 tbsp Chinese rice wine
1 tsp salt
1 tbsp light soya sauce
1 tsp sesame oil
1 head iceberg lettuce, leaves separated and washed

For the ginger sauce:
2 pieces thumb-size ginger, peeled
1 clove garlic
1/2 tsp salt
3 tbsp chicken stock
1 tsp light soya sauce
1 tsp sesame oil
1 tbsp canola oil
1 tbsp sugar

Method:
1. Fill the chicken cavity with half the ginger and spring onions. Seal the cavity with toothpicks.
2. Place the chicken in a deep stockpot and fill with enough water to cover the chicken completely. Add the rice wine, salt, soya sauce, sesame oil and the rest of the ginger and spring onions.
3. Bring the water to a boil and reduce to low heat. Cover the pot and cook the chicken for 50 minutes.
4. When the chicken is cooked, remove it from the pot and leave it in a bowl of ice water for 10 minutes. Remove and set aside.
5. To make the sauce, grate the ginger and garlic into a bowl. Add all the other ingredients and mix well.
6. Cut the chicken into bite-sized pieces and serve with iceberg lettuce and dressing by the side.

Tips:
Use the liquid used to cook the chicken for chicken rice. Add 2 garlic cloves, 2 pandan leaves and 1 tbsp butter to the rice when cooking.

Recipe source: Simply Her magazine (Jan 2009)