Cantonese Poached Chicken

Step 1

Rinse the 3.5 lb chicken and pat dry. Rub the 1 tsp salt all over the skin and inside the cavity. Set aside for 10 minutes.

Step 2

Fill a large pot with water and bring to a boil. Add the chicken breast-side down, ensuring it's submerged. Cover and return to a boil, then reduce to a gentle simmer.

Step 3

Poach the chicken for 25-30 minutes, or until the juices run clear when pierced at the thigh. Turn off the heat and let it rest in the water for 10 minutes.

Step 4

While the chicken cooks, finely grate the 2 inch ginger and thinly slice the 4 scallions. In a small bowl, combine the ginger, scallions, 3 tbsp soy sauce, and 2 tsp sesame oil.

Step 5

Remove the chicken from the pot and let it rest on a cutting board for 5 minutes. Meanwhile, cook the 1 cup rice according to package directions.

Step 6

Slice the 1 cucumber into thin rounds and arrange on a serving platter. Chop the chicken into serving pieces and place over the cucumber.

Step 7

Drizzle the ginger-scallion sauce over the chicken and serve with the steamed rice.