olga, This isn't officially roasted. It's cooking in water.
that looks like the secret recipe my mexican girlfriend would never give me.
hafta remember it when I go to the lil' mamacita market in the hood...
..this is too dang confusing even for a chocoholic like me...
Recipe by Kylie Kwong from Kylie Kwong: Simply Magic
I could eat this dish four times a week – the texture is so silky and I love the savoury flavours.
The poaching and steeping technique used in this recipe is perfect for cooking chicken, as it is very gentle; the integrity of the chicken is preserved, and the result is moist, tender flesh. The heating of the peanut oil is vital to release its beautiful, nutty flavour and bring out the aroma of the soy and ginger.
1 free range chicken
2 tablespoons Peanut Oil
1/3 cup finely sliced spring onion plus extra to garnish
½ teaspoon cane Sugar
1 teaspoon Sesame Oil
1 tablespoon finely sliced Ginger plus extra to garnish
60 ml shoyu or Soy sauce
White Master Stock
6 L COLD Water
3 cups shao hsing wine OR DRY SHERRY
8 spring onions Trimmed and cut in half crossways
12 Cloves Garlic crushed
1¼ cups sliced Ginger
1/3 cup sea salt
1 ..Rinse chicken under cold water.
2..Trim away excess fat from inside and outside cavity, but keep neck, parson’s nose and winglets intact.
3..Lower chicken, breast-side down, into simmering stock, ensuring it is fully submerged.
4..Poach chicken gently for exactly 14 minutes.
5..There should be no more than an occasional ripple breaking the surface; adjust the temperature, if necessary, to ensure stock does not reach simmering point again. Remove stockpot immediately from the stove and allow chicken to steep in the stock for 3 hours at room temperature to complete the cooking process.
6..Using tongs, gently remove chicken from the stock, being careful not to tear the breast skin.
7..Place chicken on a tray to drain and allow to cool.
8..For dressing, combine all ingredients except for peanut oil in a heat-proof bowl. Heat peanut oil in a saucepan, then pour over dressing ingredients and stir to combine.
9..With a large knife or cleaver, cut up the chicken Chinese, arrange on a platter and drizzle over the dressing.
10..Garnish with extra spring onions and ginger. Serve immediately.
White Master Stock
1..Place all stock ingredients in a large stockpot and bring to the boil.
2..Reduce heat and simmer gently for 40 minutes to allow the flavours to infuse.
Always use the best- quality chicken – you might pay slightly more, but you’ll appreciate the difference, and the accompanying ingredients cost little.