"Pak Cham" Chicken

Method I
1 whole DQ Full Size Chicken
1 teaspoon salt or more to taste
3 cloves garlic, peeled
6 slices fresh ginger, peeled
6 scallions, trimmed
about 12 cups water
3 tablespoon dark sesame oil
sliced tomatoes, cucumbers and cilantro sprigs as garnish

Method I
Wash chicken and remove fat.  Rub inside with salt.  Smash garlic and ginger.  Tie scallions into a knot.
Bring water to boil in a pot large enough to hold the chicken. Tie a string to the legs (tying it together) of the chicken.  Place chicken into the pot until water stops boiling.  Remove chicken by using the string.  Close pot and let it boil again.  Place chicken into pot again.  Remove and let pot boil again.  Place garlic, ginger and scallion into cavity. Place chicken in, switch off fire, close pot and let chicken cook for 45 minutes.
Remove chicken, plunge chicken into ice water for 5 minutes to tighten skin.  Drain, rub with sesame oil and let cool to room temperature.
To serve, chop chicken into bite-size pieces and arrange on a platter garnished with sliced tomatoes, cucumbers, and cilantro sprigs.

Method II
Take one full size DQ Chicken. Rub salt over the outside and inside and let stand for 15mins. Bring a steamer to the boil. Place in chicken and reduce steam to a low steam. Close lid and steam for 40 mins.  Chicken is cooked right if when pricked with a fork, clear liquid oozes out. Chop and serve as Method I.

There are many recipies for sauces available.  Here's a fast and healthy alternative.  Chop some garlic and chili padi and mix in some Bragg Liquid Aminos. Use as a dipping sauce.  Bragg Liquid Aminos is available at Cold Storage and many organic shops.
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