- 1.5 kg chicken, cut into pieces
- 1 t salt
- 6 slices fresh ginger root
- 2 spring onions, cut into 5cm pieces
- 3 cups chicken stock
- 2 T Shaoxing rice wine or dry sherry
- Spring onion, sliced, for garnishing
- For dipping
- Light soy sauce
- Chilli bean sauce
- Chopped spring onions
Drop the chicken into a large pot of boiling water and cook for 3 minutes. Drain and rinse in cold running water.
Place a rack or steamer in a heatproof casserole. Arrange the chicken pieces on top. Season with salt and add the ginger and onion.
Pour in the chicken stock and rice wine or sherry. Cover and steam gently over simmering water for 2 hours, adding more hot water now and again if needed. Discard the ginger and onion, and skim the layer of fat.
To serve, ladle the rich broth into individual bowls or one large bowl. Arrange the chicken on a platter and serve with the dipping sauces. Garnish the chicken with sliced spring onion.
Cook’s tip: If you like, add a side dish of lightly steamed baby-spinach leaves and a bowl of hot steamed rice.