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

1. Rinse pound of ginger and, without peeling, cut it into 1/4-inch dice.
2. Place in large stockpot.
3. Cut scallions, white and green parts, into 1-inch pieces.
4. Place in stockpot.
5. Add sherry and 8 cups water.
6. Bring to a boil and boil 10 minutes.
7. Rinse chicken inside and out under cold running water.
8. Pull off excess fat.
9. Carefully place chicken in stockpot.
10. 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.
11. While chicken is cooking, combine minced cilantro, grated ginger, jalapeno, sesame oil and salt in small bowl.
12. Warm canola or olive oil, if using, until hot.
13. Pour over cilantro mixture, stir, check salt and set aside to cool to room temperature to use as dipping sauce.
14. If not using oil, cilantro mixture can be folded into plain yogurt or mayonnaise for dipping.
15. 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.
16. Remove cooked chicken from stockpot, draining well as you lift it out, and transfer chicken to ice bath.
17. Chicken should be submerged.
18. Allow to chill about 20 minutes, until cool to the touch inside and out.
19. Skin chicken, cut up at the joints, then cut breast and thighs in half or in thirds.
20. 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)