Remove all fat residue from inside the chicken and cut off the sewer or curcus. Put the chicken in a large casserole fill it with water until covered, add the ginger and salt and put it on the fire. When it starts to boil, cover the casserole and simmer for a long time 20 minutes.
Turn off the heat and keep the casserole closed with a lid that fits well during 35 minutes. Carefully remove the chicken from the casserole, draining all the broth left inside. Dip the chicken in a large bowl filled with very cold water will interrupt the chicken cooking and strain your skin, preventing the juices from escaping.
Leave the chicken in the bowl of iced water and metall in the fridge during 1 time. Just before serving, drain the water and chop it.
To make the spring onion sauce
Heat the oil in a wok, add the spring onion and rehoo it briefly just to warm it up; stir in the soy sauce. Pour the spring onion sauce over the chicken before serving.
Chicken can be prepared with 1 day in advance and preserved in the refrigerator, already drained. Use this recipe whenever you want to make cold boiled chicken. Because the water where the chicken cooks barely boils and it is cooled so quickly, your juices don't get lost, getting a very succulent taste, nothing dry and tender. To get the best result with the texture of the chicken, and to cool it down as quickly as possible, it is essential that the water in which the chicken is immersed is very cold. Add 2 o 3 ice cube trays to make sure it's almost freezing.
Recipes easy to https://recetasdecocinafaciles.NET /