More CFC recipes

Kuo Yang’s white boiled chicken (白斬鸡)

1 smart chicken (not immersed in water during butchering)

Clean and pat it dry. Boil the whole chicken in enough of water to cover the chicken with slices of ginger, a few pieces of green onion and some cooking wine.

Boil gently for 20 minutes (medium flame), turn it over and cook for another 10 minutes. Turn off the heat and allow the chicken in the pot for another 20 minutes with the lid on.

Take the chicken off the pot and put it into icy water for few minutes then chop it into big bite pieces, serve with ginger sauce or garlic thick soy sauce. The chicken bone may still be pink. If you like it cooked all the way through, leave the chicken immersed in the water longer.

Ginger dipping sauce

Peel and chop a piece of ginger root (about 2 inches long) to fine particles. Add chopped green onion, chopped Chinese celery (or cilantro).

Heat ¼ cup of cooking oil until hot. Add a few drops of sesame oil, white pepper powder.

Pour hot oil over the ginger mixture. Add a package of “spicy chicken bake mix” 盐鸡粉 (available at Hong Kong Market). Mix well and serve it with the chicken.

Pork (with some fat) can substitute for chicken. Boil it for 30 minutes. Allow it to cool off completely and slide it into very thin slides. Use the same ginger sauce