|Pullet||6 Pound (1 In Number)|
|Peanut oil||2 Tablespoon|
|Water||2 Cup (32 tbs) (Enough To Cover Chicken)|
|Ginger pieces||3 (Wedge Of 50 Cent Size)|
Bring water to boil.
Place chicken in pot and bring water to boil again.
Immediately turn flame to low.
Cover and simmer (very slowly) for 12 minutes on each side.
Turn flame off and leave chicken in covered pot to cool.
Remove chicken and cut into bite-size pieces.
Arrange on large platter.
Might add at this point that the Chinese leave the head on the chicken so that no juices are lost.
This chicken is usually served cold with a number of sauces or salt and pepper.
Here are two sauces.
Hoisin sauce with scallions cut into inch-long pieces.
The diner smothers chicken with this sauce.
Another sauce would be cooked peanut oil mixed with soy sauce (light soy if you have it), shredded ginger, and scallions.
The quality of the chicken used for this dish has everything to do with its success.
Therefore, I specify a pullet (preferably one that hasn't laid an egg—a young one) and one that is absolutely freshly killed