Cold-Served Boiled Whole Chicken, Shanghai-Style

from Wu Ma 

submitted by Marilyn Clemens 

preparation time: 1 to 1 ½ hours 

serves 4 to 6, depending on size of chicken 

 

1 whole young, tender, free-range chicken without giblets or head 

 

Sauce 

1 large piece ginger, finely minced 

3 cloves garlic, finely minced 

4 scallions, minced 

2 tablespoons olive oil 

Soy sauce (low sodium) 

Salt to taste 

Rice or white wine 

Cilantro or Chinese parsley 

 

 

Bring chicken to room temperature. Fill a pot large enough to cover the whole chicken with water. Bring the water to boil. Immerse the chicken. When the water returns to a boil, lower the flame to a simmer and place a lid on the pot. Simmer for 30 minutes. Remove the chicken from the pot, letting it rest on a cutting board. When slightly cooled, rub the chicken skin with white or rice wine, then rub with a little salt (remember the sauce has salt) and refrigerate. 

 

When completely chilled, cut the chicken into strips, cutting through bone and skin, setting wings and legs to the side. Cut each half in horizontal slices. Cut the legs horizontally as well.  

 

Sauce: In a small bowl, combine the ginger, garlic, and scallions and cover with a little soy sauce. Heat the olive oil, then pour it over ginger mixture. Salt to taste. 

 

Serve the chicken with the sauce bowl on a large platter. Place sprigs of parsley on top or around the chicken. The chicken pieces can be dipped in the sauce. 

 

The cold chicken makes a nice summer side dish or light dinner.