White Cut Chicken by Mitch Orr @instakrill

What to buy: Mitch Orr Bundle

asianstaples.com.au ingredients used: shoaxing, black vinegar, sesame oil. Optional alternative: sambal.

Ingredients:

• whole chicken
• 300ml shaoxing
• garlic
• ginger: 1x knob ginger sliced, 1x knob grated
• scallions: 2x scallions near whole, 2x scallions cut
• 1 x tbsp sugar
• salt
• pinch of msg
• 1x cup peanut oil
• black vinegar
• sesame oil
• chilli sauce

Method:

1. Get a pot large enough to fit the chicken. Place the garlic, sliced ginger and scallions in the pot. Add the shaoxing and top up the pot with enough water to cover the chicken. Bring to the boil. 
2. Wash the chicken under cold water. Once the stock comes to the boil, add the chicken. Bring the pot back to the boil, then turn down to a gentle simmer for 10min. Remove the pot from the heat and place a lid on top. Let the chicken sit for 20min.
3. Make the dressing: In a bowl, add finely sliced scallions, grated ginger, sugar and MSG. Heat the peanut oil to smoking point. Pour it over the ginger and scallions. Season with salt and set aside. 
4. After the 20min, remove the chicken from the stock. Check that the chicken is cooked through by making a small incision near the thigh bone, if the juice runs clear, it is cooked.
5. Traditionally you’d submerge the chicken in ice water to set it and have the chicken cold. During cold weather try it hot -  simply let rest for 5min before cutting it up. Dress with the ginger scallion mix (Step 3), eat with steamed rice and greens.

The Aftermath:

If you have chicken leftover, deep fry it the next day and eat it with a black vinegar, sesame oil and chilli dressing.