I’ve always loved this dish, especially the delicious ginger and green onion sauce, so I thought I’d give it a try and discovered it’s surprisingly easy (especially with a few tips from the brilliant Tony Tan). It takes a few hours, but most of that is just resting time. There are a few steps because of the sauce and rice, but nothing tricky, I promise. You’ll need a big bowl and lots of ice to chill the chicken once it’s cooked, this gives it a lovely gelatinous texture. I use a combination of poultry shears and a Chinese cleaver to cut the chicken up. I found a brilliant wine match for this dish in the unusual savagnin sous voile Cri de Coeur from Crittenden Estate. Made in the style of a Jura vin jaune, it has subtle savoury amontillado notes that work a treat with the umami of the chicken rice, sweetness of the fried shallots and spicy ginger and green onion. Enjoy!
Ginger & Green Onion Sauce
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