Chilled White-Cooked Chicken with Green Sauce
- 1 pound fresh ginger, unpeeled, plus 1 tablespoon peeled and finely grated
- 3 bunches scallions, trimmed
- 1 cup dry sherry
- 1 3- to 3 1/2-pound chicken
- 1/4 cup packed cilantro, minced, plus sprigs for garnish
- 1 large jalapeno, seeded and minced
- 1 tablespoon Asian sesame oil
- 1/2 teaspoon coarse salt, or to taste
- 13 cup canola or extra-virgin olive oil, or 1/2 cup plain yogurt or mayonnaise
- Rinse pound of ginger and, without peeling, cut it into 1/4-inch dice.
- Place in large stockpot.
- Cut scallions, white and green parts, into 1-inch pieces.
- Place in stockpot.
- Add sherry and 8 cups water.
- Bring to a boil and boil 10 minutes.
- Rinse chicken inside and out under cold running water.
- Pull off excess fat.
- Carefully place chicken in stockpot.
- When liquid returns to boil, reduce heat to very low, cover the pot and cook until chicken juice run clear, 45 minutes to one hour.
- While chicken is cooking, combine minced cilantro, grated ginger, jalapeno, sesame oil and salt in small bowl.
- Warm canola or olive oil, if using, until hot.
- Pour over cilantro mixture, stir, check salt and set aside to cool to room temperature to use as dipping sauce.
- If not using oil, cilantro mixture can be folded into plain yogurt or mayonnaise for dipping.
- A few minutes before chicken is done, place a large bowl in kitchen sink and fill with cold water and 2 to 3 pounds ice.
- Remove cooked chicken from stockpot, draining well as you lift it out, and transfer chicken to ice bath.
- Chicken should be submerged.
- Allow to chill about 20 minutes, until cool to the touch inside and out.
- Skin chicken, cut up at the joints, then cut breast and thighs in half or in thirds.
- Arrange on platter garnished with cilantro sprigs and serve with dipping sauce.
ginger, bunches scallions, sherry, chicken, cilantro, jalapeno, asian sesame oil, coarse salt, canola
Taken from cooking.nytimes.com/recipes/1017109 (may not work)