As you know in many chinese dishes, seasoning is the real challenge. Not for this dish as it is really simple to make. All you have to do is - boil the chicken for a very short time and then leave it in the pot. Once served, simply add soy sauce!
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1.4 kg whole chicken
8 cups chicken stock
40ml LKK dark soy sauce
10ml LKK light soya sauce
1 tsp chicken powder
1/4 tsp sugar
20g shredded scallions
15g shredded ginger
1.5 tbsp hot oil
*LKK = Lee Kum Kee
Since I didn't have ready made chicken stock, I made my own as per the method below -
8 cups of water
1.5 tsp of chicken powder
2 pandan leaves
8 cloves garlic
1.5 tsp salt
1 lemon grass (cut into 2, bruise gently)
2 stalks of scallions
1. Wash and rub the whole chicken with salt. Rinse away and set aside.
2. Bring the 8 cups of stock to boil for 15 minutes then add the chicken in, give it a stir and cover with lid. Let it come to a boil for 15 minutes. Off the flames, remove from stove and leave the chicken in the pot for one hour.
3. Remove the chicken and soak in cold water allowing the chicken to cool down completely.
4. Chop and arrange chicken on a serving plate. Lay the shredded scallions and ginger beneath then top with the chopped meat.
5. Boil the oil, be very careful - it will be very hot and sizzling. Drizzle the hot oil all over the chicken.
6. In a bowl, add the dark soy sauce, light soy sauce, chicken powder, sugar, 1.5 tbsp of the chicken stock - mix well. Then pour this around the chicken.
1. If your chicken is smaller (less than a kg), boil for 5-10 minutes and cover with lid for 30-45minutes or until done.
Recipe origin: Lee Kum Kee