Vit-skuren kyckling

Ingredients for White-Cut Chicken

• 1 (3- to 3 1/2-lb) whole chicken (with head and feet if desired), neck (if without head) and giblets reserved for another use if desired

• 1 bunch spring onions, halved crosswise

• 60g Smithfield or other cured ham (1 piece or sliced), trimmed of any spice coating

• 6 (1/4-inch-thick) round slices peeled fresh ginger

• 3350ml water

• 1 tesked salt

• 1 teaspoon Asian sesame oil

• 1/2 cup fresh coriander leaves

• 1 bunch spring onions (white and pale green parts only), cut into very thin 2-inch strips

• 45ml light soy sauce (preferably Pearl River Bridge brand)

• 45ml peanut or vegetable oil

• 1 tablespoon finely grated (with a rasp) peeled fresh ginger

• well-seasoned 14-inch flat-bottomed wok

• heavy cleaver

• a rasp grater

• a well-seasoned 14-inch flat-bottomed wok

• a heavy cleaver

Rinse chicken inside and out, then bend legs to tuck feet (if still attached) inside cavity. Stuff cavity with spring onions, ham, and ginger.

Bring water with salt to a boil in a deep 7- to 8-quart stockpot or pasta pot. Add chicken, breast side down (chicken may not be completely covered with liquid), then reduce heat and simmer, covered, 20 minutes.

Remove from heat and let stand, covered, 30 minutes. Turn chicken over and let stand, covered, 15 minutes more (chicken will be cooked through).

While chicken stands, fill a large bowl three-fourths full with ice and cold water. Carefully remove chicken from pot with a large slotted spoon and plunge into ice water to stop cooking. Let stand, gently turning over once (be careful not to tear skin), until cool, about 10 minutes total. Carefully transfer to a cutting board and discard spring onions, ham, and ginger from cavity. Pat dry. Rub skin with sesame oil.

Stir together spring onions and soy sauce in a small heatproof bowl.

Heat wok over high heat until a drop of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating sides. When oil just begins to smoke, carefully add ginger (oil will spatter) and stir-fry 30 seconds. Immediately remove from heat and pour over spring onion mixture, stirring to combine (spring onions will wilt).

To cut and serve chicken on a platter (Chinese restaurant–style), cut off the head and neck (if attached) with a cleaver and put at one end of a large platter. (These parts, along with the back and feet, aren't always eaten.) Cut off the feet. Cut off the drumsticks and thighs, then cut crosswise through the boneinto 1-inch pieces. Place the feet and leg meat at the other end of the platter. Cut off the wings, separating them at the joints, and put on the sides of the platter. Cut through the ribs, separating breast from back, then cut the backbone crosswise into 3 pieces and put them in the centre of the platter. (Striking the cleaver with a rubber mallet makes the cuts clean.) Cut the breast crosswise through the bone into 1-inch pieces and arrange on the back. Alternatively, cut chicken according to procedure and mound pieces in a bowl.

Drizzle 2 tablespoons dipping sauce over chicken and sprinkle with coriander leaves. Serve warm or at room temperature, with remaining dipping sauce on the side.

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