Slow poached whole chicken with ginger and vinegar sauce (FODMAP friendly)

How to poach a whole chicken

• A whole chicken approximately 1.5-2kg
• a few slices of ginger
• Salt and peppers (for a FODMAP recipe, use black pepper)

Method

• In a large pot, add boiling water sufficient to submerge the whole chicken; add salt, pepper and a few slices of ginger
• Lay the chicken in the water, breast side up; bring to boil; turn the chicken over with the breast side down, bring to boil; cover with a lid; turn the heat to low, simmer for approximately 1 hour or until the chicken is just cooked – check if the chicken is cook through by inserting a bamboo stick into the thickest parts of the chicken. If the juice coming out is clear, then the chicken is cooked; You may need to turn the chicken over once or twice to make sure it is cooked evenly on both side.
• Take the chicken out of the pot to cool; then pull the meat off and shred the meat by hand; discard the bones
• Retain the liquid as stock

Dressing the chicken – ginger and vinegar sauce

• 1 tsp ginger, minced
• 2 tsp apple cider vinegar
• 2 tsp sugar
• 2 tsp soy sauce
• 2 tsp sesame oil
• 1/2 cup of coriander, to garnish
• Sesame seeds, to garnish
• cooking oil

Method

• Place the pulled chicken on a serving plate
• Heat up a small amount of cooking oil a frying pan, add ginger, sauté briefly until aromatic 
• Mix the ginger, vinegar, sugar, soy sauce and sesame oil, combine well; pour the sauce cover the chicken, toss
• Garnish with coriander and sesame seeds