Zhan Chicken breast

This classic white chicken is slow-poached in a ginger onion infused liquid and is served with a flavorful ginger onion dipping sauce.


2 kg (4 1/2 lb) whole chicken


Rinse chicken inside and out.
Put breast-side up in a large pot. Add enough water to cover the chicken.
Bring the pot to boil. Cover and simmer for 15 minutes.
Turn off flame. Skim off any scum on the water. Replace lid and let the chicken steep for 30 minutes.
Pour off hot water leaving the chicken in the pot.
Pour in ice water and immerse chicken for several minutes to prevent overcooking and to seal in juices.
Cover and place in the refrigerator for 2 hours.
Remove from refrigerator, cut into pieces Chinese-style.
Spread on a serving dish.
Put back in the refrigerator for at least 30 minutes to ensure even cooling.