STEEPED CHICKEN

This is a classic Cantonese chicken dish that my mother often made. The gentlest possible heat is used so that the chicken remains extremely moist and flavorful with a satiny, almost velvetlike texture. The dish is not difficult to make. Save the cooking liquid for cooking rice or use as the base for chicken stock.

Ingredients:
1 chicken, 31⁄2–4lb (1.6–1.8kg), preferably organic
1 tbsp salt
chicken stock or water to cover
6 scallions
6 slices of fresh ginger

Procedure:

1. Rub the chicken all over with the salt, aiming to achieve an even covering.
2. Place the chicken in a large pot, cover with chicken stock or water, and bring to a boil. Add the scallions, ginger slices, and a few grinds of black pepper. Cover the pot tightly and reduce the heat. Simmer for 20 minutes.
3. Remove from the heat. Leave the chicken in the pot, still tightly covered, for 1 hour
4. Lift the chicken from the stock and immediately plunge it into a large bowl of ice water to cool quickly and thoroughly.
5. Remove the chicken and drain well. Pat dry with paper towels. Discard the water used for cooling.
6. Place the chicken on a chopping board and cut into bite-sized pieces. Arrange on a platter. Serve the chicken pieces with Cantonese-style dipping sauce (see opposite) alongside