Before I get to this Cold Chicken with Spring Onion Oil, I would really appreciate it if you could pop over to a site and give my Korean Spicy Tenderstem Broccoli recipe a vote! The winner gets a trip to Paris, my absolute favourite place. Here’s the link:
This Cold Chicken with Spring Onion Oil makes for a delicious shared starter and is so easy to do. Do try to find boned chicken legs, you can always ask your butcher! It will make things a lot easier when you are slicing it up. Most of the work can be done hours ahead of time which is exactly what you want when you’re feeding guests. Don’t be put off by the cooking method. I was but, trust me, it’s long enough! If you are worried or are cooking for someone who is pregnant, you can always give it some more time to boil. Drying out chicken is extremely difficult to do this way. Just fry up the oil, spring onions and ginger a few minutes before serving, drizzle over a little of the reserved stock and pour over the made-ahead, now cooled chicken.
I left the skin on in accordance to the recipe and, truth be told, time over I’d have removed it. Boiling chicken pieces in this broth makes the meat really juicy and flavoursome but the skin goes slimy and flabby, nothing like the delicious crispy skin from a roast!
- 1 tsp sea salt flakes
- 1 stick of cassia bark, or cinnamon
- 3 star anise
- 1 tbsp shaoxing wine, or dry sherry
- 40g ginger, bashed
- 4 spring onion whites, bashed
- 6 cloves of garlic, bashed
- 3 boneless chicken legs
- 1 tsp sesame oil
- 4 spring onion greens, chopped
- 2 tsp finely grated ginger
- 3 tbsp flavourless cooking oil
- 150 ml of the chickens cooking liquid
- sea salt flakes and white pepper to taste
- Bring about 2 litres of water to a rolling boil and add the cinnamon, star anise, shaoxing, ginger, spring onion whites and garlic. Bring back up to the boil and allow to boil for 5 minutes.
- Add the chicken, allow it to come back up to the boil and allow to boil for another 5 minutes.
- Then clamp the lid on, turn off the heat and allow it to cool for 25 minutes.
- Then remove the chicken, reserving the cooking liquid until later, place the chicken in a bowl, cover it with cold water and leave for another 10 minutes or until it cools completely.
- Once cool, dry the legs with come kitchen paper and slice them thickly.
- Transfer them onto a serving dish and brush with the sesame oil.
- Heat the oil over a high heat until hot and shimmering.
- Add the spring onion greens and grated ginger and stir-fry for just 10 seconds then turn off the heat and continue stirring for another minute or so.
- Add the chicken cooking liquid and turn the heat up to high to bring it to the boil.
- Stir continuously and taste to check the seasoning.
- Then remove it from the heat, pour it over the cold chicken and serve immediately.