GUIFEI CHICKEN
Ready in~3 hours
Prep15 min
Dry Brine2 hours
Cook30 - 40 min
Ingredients
| 2-3lb | Ontario yellow chicken |
| 1/4 cup | sliced onion |
| 5 | round slices ginger, 1/4” thick |
| 3 | cloves garlic, sliced |
| 3 tbsp | salt |
| 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 |
Ginger Paste
| 2 tbsp | finely minced ginger |
| 2 tbsp | finely minced green onion |
| 1 tsp | salt |
Instructions
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.