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Bock Chit Gai




Source of Recipe


From The Wisdom of the Chinese Recipe. Published by Scribner, 1999


Recipe Introduction



White Cut Chicken



List of Ingredients




One 4-pound broiler-fryer chicken
5 1/2 teaspoons salt
1 thumb-sized piece of ginger, about 1 ounce
4 cloves garlic, peeled
4 quarts ice water
1 tablespoon sesame oil
3 tablespoons finely shredded green scallions
3 tablespoons finely shredded ginger
3 tablespoons vegetable oil


Recipe



Remove any fat pockets from the chicken. Rub chicken with about 2 teaspoons of salt. Rinse the chicken under cold water and place on a rack to drain.

In a pot large enough to fit the chicken, bring about 3 quarts cold water, ginger, garlic, and 2 teaspoons salt to a boil over high heat, covered. Carefully add the chicken, breast-side up, adding more boiling water if necessary to completely cover the chicken. Return to a rolling boil and boil vigorously over high heat, uncovered, for 5 minutes, removing any scum that rises to the surface. Cover pot and let sit off heat for 20 minutes.

Uncover the pot and bring to a boil over high heat. When the broth returns to a rolling boil, boil vigorously, uncovered, 3 to 4 minutes. Remove from heat. Using two heavy spoons, carefully transfer the hot chicken to a colander in the sink. (The chicken should register 170 degrees when tested with a meat thermometer at the meatiest part of the thigh, but not touching the bone. If not, return to the pot and simmer several more minutes.) Slowly pour ice water over the chicken in the colander. Transfer the chicken to a cutting board. Rub the warm chicken with the sesame oil. Allow chicken to cool slightly before using a meat cleaver to chop through the bone into bite-sized pieces, reserving any chicken juices (or disjoint into serving pieces). (Reserve the chicken broth for making soups.)

Place the scallions, ginger, and remaining 1 1/2 teaspoons salt in a small heatproof dish. In a small skillet, heat vegetable oil over high heat until hot but not smoking. Carefully pour hot oil over scallions and ginger. The oil will make a crackling sound as it hits the scallions and ginger. Serve chicken warm or at room temperature with scallion-ginger sauce.

Serve 4 to 6 as part of a multicourse meal.