Whole Poached Chicken with Three Sauces

Serves: 4-6

Ingredients:
4 & 1/2 to 6 lbs whole chicken (the better your chicken, the better your flavor, since there isn€t a lot of extra going on in this recipe) - this chicken needs to be fully defrosted if frozen with no frozen bits. A fresh chicken will work better here.
5 slices of ginger
1 onion, or leek, or a few cloves of garlic (to flavor the water)
4 inches ginger root, peeled finely chopped (I use my mini food processor)
3 scallions, finely chopped
1/2 cup vegetable oil
3/4 tsp salt
2 jalapeños, finely chopped (I use my mini food processor)
1 tbsp sugar
1/4 cup rice wine vinegar
5 scallions, finely chopped
2 tbsp vegetable oil
1/4 cup soy sauce (I prefer low sodium, Kikkoman green)

Directions:
For the ginger sauce:
1. Mix together finely chopped ginger, finely chopped scallions, oil and salt together in a bowl. Mix and set aside.

For the jalapeño sauce:
1. Mix together finely chopped jalapeños, sugar, and vinegar. Set aside.

For the scallion sauce:
1. Place chopped scallions in a bowl. Heat two tablespoons of oil in a small, fry pan or sauce pan. The oil should be hot enough that it shimmers or you can test by carefully putting one scallion piece in the oil to see if it sizzles.

4. If the oil sizzles the scallion, then carefully pour the two tbsp of oil over the scallions in the bowl and allow the scallions to be cooked by the oil. Add soy sauce and mix. Set aside.

For the chicken:
1. Fill a large stockpot with water. The water should be at a level which will allow you to completely SUBMERGE your chicken underwater, with no problem. Bigger is better here. (I tried a smaller pot only to have to dump and start over in my bigger pot.) If in doubt, until you master this recipe, go with the bigger pot. You don€t want overflow of chicken water all over your kitchen. You can do a test run with your raw chicken, by submerging in water to see how much you need.

2. Add in couple cloves of garlic and ginger into the hot water with the chicken.

3. When the chicken is at the 2nd point of boil, lift the chicken and shake it to drain the hot water from it and then push it back down to fill once again with the hot water. Set it aside for about an hour.

4. Once the 60 minutes or 75 minutes of chicken cooking in water is up, uncover pot, and remove chicken from water and place in a bowl (in order to catch residual liquid).

5. Allow chicken to cool enough so that you can handle it without screaming OUCH!

6. Once chicken has cooled sufficiently (30 minutes or so), begin cutting chicken as you wish.

7. I don€t like skin so I removed skin, cut of drumsticks, wings, and removed the meat from bones and roughly cut it into bite-sized, dippable pieces.

8. Serve chicken warm, room temp, or cold from fridge, with dipping sauces. Allow diners to dip however they please. Perfect with hot rice.

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