Directions

To Cook

1. Bring 5L of water to a simmer in a large saucepan over medium heat. Blanch the chicken for 10–20 seconds, then rinse under cold running water.
2. Transfer the chicken to a clean saucepan. Add the Shaoxing wine, ginger, and salt, then cover the chicken with plenty of cold water.
3. Bring to a boil, then lower the heat to medium-low and cook at a gentle simmer for 1–1¼ hours, or until the chicken is cooked through.
4. Remove from the heat and allow the chicken to cool completely in the cooking liquid for 3–4 hours.
5. Coarsely shred the meat, removing the skin, bones, and sinew, then transfer to a bowl.
6. Combine the ginger, garlic, and 120ml of hot water in a bowl and leave to infuse for 20 minutes.
7. Strain through a fine sieve into a clean bowl, removing the solids. Add the remaining dressing ingredients and mix well. Set aside.
8. Blanch the bean sprouts in a saucepan of boiling water for about 5 seconds, or until just wilted.
9. Refresh in iced water and drain well. Place over a serving platter.
10. Top with the shredded chicken, drizzle over the dressing, garnish with spring onion and sesame seeds.
11. Serve at room temperature.