|Cook Time||Passive Time|
|1 hr20 mins||50 mins0|
You can either dip the chicken into the oil or pour the sauce over the chicken then serve with the stir fried greens . I garnished the meal with Choy sum flowers.
This dish really works, if you have never tried poaching a whole chicken then it is recommended. It really does make the chicken succulent , flavoursome and moist. The dipping oil adds the fragrance of the garlic and onion to the chicken and the seaweed salad almost adds a charred taste to the chicken! You can use other dipping sauces if you wish. Traditionally the Chinese would use spring onion and ginger or a soy a sauce combination.
The local vegetables in the stir fry do the work for you. Great flavour, crunch and a perfect accompaniment, the sauce brings them together and just adds a salty, seaweed umami flavoursome background. It actually taste more natural and lighter than soy a sauce, especially when compared to the soy sauce that we get here which is not great.
I really hope you enjoy this recipe and that you can take some inspiration from it.
Enjoy , Whealfood x