The key to this chicken's succulence is in the poaching. Offer all three dipping sauces for a delicious variety.
- Portion size 10 servings
Ginger green onion Dipping Sauce:
In Dutch oven, bring 14 cups (3.5 L) water, ginger, green onions and bay leaf to boil. Remove leaves from coriander stems; add stems to water. Reserve leaves for another use.
Pat chicken dry. Add chicken to Dutch oven and return to boil; reduce heat to low and simmer for 10 minutes. Cover and cook in 325°F (160°C) oven until thermometer inserted in thigh registers 180°F (85°C), about 1 hour.
Transfer chicken to plate; let cool for 30 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.) Transfer to cutting board. Remove chicken from bones; cut into bite-size pieces.
Ginger Green Onion Dipping Sauce: In small bowl, stir together green onion, ginger and salt. In small saucepan, heat oil; pour over onion mixture. Serve with chicken.
Nutritional facts <b>Per serving:</b> about
- Sodium 271 mg
- Protein 13 g
- Calories 149.0
- Total fat 10 g
- Cholesterol 48 mg
- Saturated fat 2 g
- Total carbohydrate trace
- Iron 4.0
- Folate 2.0
- Calcium 1.0
- Vitamin A 2.0