Directions

To Cook

1. Bring 5L water to the simmer in a large saucepan over medium heat, plunge in chicken, cook for 10-20 seconds, then rinse under cold running water (discard water).
2. Transfer chicken to a clean saucepan and add Shaoxing wine, ginger, ½ tsp sea salt and top up with enough cold water to cover generously.
3. Bring it to a boil and then reduce heat to low-medium and gently simmer until chicken is cooked through for 1-1¼ hours.
4. Remove from heat and let chicken cool completely in liquid for about 3-4 hours.
5. Coarsely shred meat (discard skin, bones and sinew) and transfer to a bowl.
6. While the chicken is cooling, make the dressing. Combine ginger, garlic and 120ml hot water in a bowl and stand to infuse (20 min).
7. Pass through a fine sieve (discard solids) into a clean bowl, add remaining ingredients and set aside.
8. Blanch bean sprouts in a saucepan of simmering water until just wilted for about 5 secs.
9. Refresh in iced water, drain well and place over a serving platter.
10. Top the chicken, drizzle the dressing, garnish with spring onion and sesame seeds and serve at room temperature.