30 - 40 min
|2-3lb||Ontario yellow chicken|
|1/4 cup||sliced onion|
|5||round slices ginger, 1/4” thick|
|3||cloves garlic, sliced|
|102 fl. Oz||chicken or pork stock|
|1 cup||chopped carrots|
|15 pieces||small dried scallop, rinsed|
|2||Chinese sausage, halved crosswise|
|1/4 cup||water chestnuts|
|3 tbsp||small dried shrimp, rinsed|
|3 pieces||Chinese dried orange peel, rinsed|
|2 tbsp||soy sauce|
|1 tsp||sesame oil|
|2 tbsp||finely minced ginger|
|2 tbsp||finely minced green onion|
Serves 4 – 6
Clean the chicken thoroughly in cold water and pat dry. Stuff cavity with onion, ginger and garlic. Rub skin with salt and refrigerate uncovered for 2 hours.
Meanwhile, in a 4 quart pot, combine stock, carrot, scallop, sausage, water chestnuts, shrimp and orange peel. Bring to a boil and reduce to simmer.
In a large pot of boiling water, quickly blanch chicken by dipping into the boiling water 3 times. Add chicken to simmering soup base and discard blanching water. Simmer chicken for 30-40 minutes until tender. Remove chicken to a plate; in a small bowl whisk together soy sauce and oil, brush onto chicken and let rest for 5 minutes before chopping.
Chop chicken with a cleaver into 8-10 pieces. Serve with ginger paste and soup if desired.
For ginger paste, stir together ginger, green onion and salt.