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Main course · Chinese

White-Cut Chicken with Ginger and Spring Onion Dip

45 min Serves 4 ~485 kcal/serving ~£5.80 (£1.45/serving) Contains-nutsDairy-freeKid-friendly

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Ingredients

  • 800 g bone-in chicken thighs
  • 30 g fresh root ginger
  • 5 spring onions
  • 3 tbsp groundnut oil
  • 2 tbsp light soy sauce
  • 1 tbsp sesame oil
  • 1 spring onions, finely sliced

Nutrition (per serving)

Calories
485 kcal
Protein
34.3 g
Carbohydrate
2.7 g
of which sugars
0.8 g
Fat
37.6 g
of which saturates
9 g
Fibre
0.8 g
Salt
1.67 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Bring a large pan of water to a gentle simmer with half the fresh root ginger, sliced, and 2 whole spring onions.

  2. 2

    Lower in the bone-in chicken thighs, cover and poach gently for 25 minutes, then turn off the heat and leave the chicken in the hot water for a further 10 minutes to finish cooking through, until no pink remains at the bone.

  3. 3

    Lift the chicken out, pat dry and leave to cool slightly, then chop into pieces through the bone with a heavy knife or shred the meat off.

  4. 4

    Finely chop the remaining ginger and the rest of the spring onions and mix with a good pinch of salt.

  5. 5

    Heat the groundnut oil until just smoking and pour over the ginger and spring onion mixture, then stir in the light soy sauce and sesame oil to make the dip.

  6. 6

    Arrange the chicken on a plate, spoon over a little of the dip and serve the rest alongside, scattered with the finely sliced spring onions.

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