Cantonese Poached Chicken Bai Qie Ji

INGREDIENTS
A small chicken – About 1.5 to 2 kg.
1 Tablespoon Salt
2 Scallions cut in half
1 – 5cm piece of fresh ginger, cut in a few slices.
That’s it !
1 Tablespoon Soy Sauce (optional)
1 Teaspoon Sesame Oil (optional)

METHOD – PRESSURE COOKER
Place 2 large scallions cut in large pieces – A few slices of Ginger in cold water. Submerge the chicken in water, it should almost be fully covered in water – about 90%.
I use a pressure cooker, so it is very easy. Count approx. 11 mins. per kilo.
Bring the steam level to high – When it is reaching the highest point and it starts to whistle… bring the heat down to a minimum and cook the whole chicken in 20 – 23 minutes.
Let the meat rest for a few minutes.
Remove from the water – Drain it well – Dry it well – Cut in small pieces.

Using a small brush, cover each piece with a little soy sauce mixed with sesame oil.

SCALLION/GINGER/GARLIC DIPPING SAUCE
1 Scallion chopped finely
1 Garlic clove smashed and minced finely
1 1cm Fresh Ginger – grated
1/2 Chilli pepper finely sliced
1/4 Cup of Vegetable Oil
Heat the vegetable oil in a saucepan and when very hot, pour it over the scallion/garlic/ginger mixture. It will bubble for a few seconds.

Serve with Steamed Rice.

Traditional way :
In a large saucepan, include two scallions and the ginger slices as indicated above. Place your chicken and bring the water to a boil. Reduce to medium heat and simmer the chicken for 45 minutes.

The forget it method :
One other way to do it if you do not have a Pressure cooker or InstantPot and have a little time at home, is to simply put the chicken in cold water in a large saucepan with the scallions and ginger. Bring the water to a boil and turn off the heat.
Cover and let the chicken cook it hot water. When the water cools down at room temperature, the chicken is cooked.