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Chicken with Garlic, Ginger& Green Onion Dipping Sauce & Chicken Broth by Jax
Chicken with Garlic, Ginger, & Green Onion Dipping Sauce & Chicken Broth
This is an Asian inspired recipe but try not to compare it to any Chinese or Vietnamese versions because there are many variations and every cook makes it differently. The broth is very tasty after you leave the whole chicken boiling in it for a few hours. The dipping sauce made of green onion, ginger, and garlic and sealed with hot oil is a very traditional sauce in Chinese cooking.
1 whole chicken
a few handfuls of kosher salt
2 bunches green onion
6 inches worth of fresh ginger
20 garlic cloves
1 scum skimmer (can be bought at Ranch 99 or any Asian grocery store)
1 cup olive oil, canola oil, or vegetable oil
salt
pepper
Cavender’s Greek seasoning
1. Take a few hands of kosher salt and rub it all over the chicken. You’re basically exfoliating your chicken to get any residue off.
2. Take one bunch of the green onion and chop off the green stalks, 2 inches from the bottom. Save the bottom 2 inches for later. Do not touch the other bunch of green onion yet. For the top half of the green stalks you just cut, cut them into 1 centimeter pieces and throw them in the pot. Slice up 3 inches of ginger and throw the slices into the pot. You can cut off the outside of the ginger. Keep remaining 3 inches of ginger with the 2 inches of leftover green onion and the other bunch of green onion for later.
3. Fill the pot with water and make sure the water is about 2 inches over the chicken. Put the soup pot cover on, leaving a 1 centimeter gap so air can escape. You can also balance the lid on chopsticks of you prefer. Set on medium heat.
4. The soup should boil for 3 hours. This is not a soup where you can leave it and forget about it. You will need to keep replenishing the water. Add it cup by cup when the water level drops to beneath the top of the chicken. The water always needs to be replenished to at least 1 inch over the chicken. Use the scum skimmer to skim off the fat and scum frequently. Always remember to put the lid back on the pot. After 3 hours (again make sure there is at least 1 inch of water over the chicken when you are done) turn the heat to simmer.
5. Make rice in your cooker or on the stove according to any standard recipe.
6. Right before serving, lift the chicken out onto a plate. Taste the broth first. Season the chicken broth lightly with salt, pepper, and Greek seasoning. Do not over salt.
7. Mince remaining 3 inches ginger (cut off the outside), the remaining 2 inches of green onion (cut off 1 centimeter before the root), the remaining whole bunch of green onion (cut off 1 centimeter before the root) and 20 cloves garlic. You can use a mini food processor to create a finer chop if you wish. Otherwise, simply make sure that the ginger, green onion, and garlic cloves are minced up thoroughly. Heat up the cup oil in a small pot on the stove. Do not let this boil. When the oil is heated add the ginger, green onion, garlic mixture. Remove this from the stove immediately. The oil should gently sear the ginger, green onion, and garlic. Pour the dipping sauce into a small bowl and serve with a spoon. Season lightly with salt, pepper, and Greek seasoning. Do not over salt.
8. Serve the chicken on a plate, with rice, bowls of the broth, and the ginger, green onion, garlic dipping sauce. You don’t need to salt the chicken. The dipping sauce will be enough to flavor it. Have each person spoon the dipping sauce over their portion of chicken. Serve with rice if desired.
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