白斩童子鸡 Poached Chicken in Ginger and Galangal Stock
白斩鸡/白切鸡 Poached Chicken in Ginger and Galangal Stock
Ever since Julia had the roasted spatchcock at Molley and HY's wedding, we've been wanting to try it ourselves. We got a spatchcock from the poultry shop in the deli hall of the Queen Victoria Market. Apparently it's a 童子鸡 3 month old chicken. We decided to poach it Hainanese style, but with ginger and 南疆 galangal in the stock.
Basically, you simmer your stock with flavouring ingredients for 10 minutes or so, drop the chicken in and bring it back to a simmer for another 5-10 minutes. Then turn off the heat, and let it poach in the residual heat for 20-30 minutes, while you settle back and watch Spongebob...
You can also see the grated ginger and garlic sauce in the background, moistened with a little sesame oil and the poaching liquor.