- Thoroughly clean the chicken and rinse with water. Then stuff the cavity with the ginger and spring onions. While doing so, start to boil a large stockpot of water.
- When the water has started to boil, slowly place the chicken neck-first into the pot until it is completely submerged and then lift it back up out of the water. Repeat this for 2 more times. Then finally submerge the chicken in the water and simmer on low heat for 15 minutes.
- After simmering for 15 minutes, turn off the heat and allow the chicken to continue poaching in the water for around 20 minutes. The time it takes for the chicken to fully cook varies according to the size of the bird.
- When the bird floats to the top that is a sign that it is cooked. Test if it has fully cooked by poking the thickest part if the chicken and checking the liquid that comes out runs clear. Alternatively, a meat thermometer reading of 75°C means the chicken is cooked.
- Once the chicken has fully cooked, immediately remove from the pot of water and remove the herbs from the cavity. Stop the cooking process by quickly submerging the chicken in a bath of ice water for a few minutes.
- Remove the chicken from the ice bath and pat dry. Brush the skin with sesame oil and set aside.
- The dipping sauce can be prepared while the chicken is poaching. You’ll need to mix the all the ingredients except the oil and soy sauce in a mixing bowl.
- Heat up the oil in a pan until it begins to smoke, then turn off the heat and pour the oil into the bowl of dipping sauce. Stir it around and season with the soy sauce to taste.
- When ready to serve, chop up the chicken and arrange on a serving platter. Garnish with sprigs of coriander and spring onions. Serve with the dipping sauce and steamed rice.