This is very easy and the sauce is amazing! It has quickly become one of our favorite dishes.
Strain the poaching liquid and cook your rice in it. Cool and freeze the rest for the next batch. It will only get better with each use.
Poached chicken
1 whole chicken, cut up if desired
16 cups water
3T Better than Bouillon Chicken flavor
6 cloves of garlic crushed
2″ piece of ginger, broken up and tossed in
7 or so green onions, cut in thirds
A couple tsp sesame oil
1 – 2 T shaoxing cooking wine
salt
Bring to a boil for a few minutes
add chicken
reduce to simmer for about 35 minutes
Remove the chicken from the poaching liquid and let cool a few minutes and then slice or shred the meat from the bones. Arrange meat on a platter.
Sauce
1″ ginger, minced (2 Tbl)
3 clove garlic, minced
2 green onions, minced
Put vegetables in a heatproof dish
Heat 1/4 cup oil, heat until smoking.
Pour over veggies
Add 1 T soy sauce, 1 tsp black vinegar, some chili sauce or crisp, 1 tsp sugar, 1/2 tsp white pepper, salt.
Mix.
Serve over sliced chicken.
