A whole chicken gently poached, shredded by hand, tossed in sizzling shallot oil, and drizzled with a light oyster sauce.
(Serve 2 as a FODMAP recipe)
Step 1. poach the chicken
Ingredients
- a whole chicken, 1.5-2kg
- a few slices of ginger
- salt to taste
Method
- For a more efficient cooking process, insert a cut along the skin between the leg and the breast (both sides).
- In a large pot, add boiling water sufficient to submerge the whole chicken; add salt and 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 the chicken is just cooked (about 45 minutes to 1 hour); You may need to turn the chicken over once or twice to make sure it is cooked evenly on both side
- Drain and place the chicken on a plate to cool
- Pull the meat off and shred the meat by hand; discard the bones
2. Shallot sauce
Ingredients
- 1 tbsp. sesame oil
- 1 tbsp. cooking oil
- salt to taste
- 1 cup of sliced green shallot (aka, spring onion, scallion) – for a FODMAP recipe, use the green tops only
Method
In a small saucepan, bring the cooking oil to high heat; add the sliced green shallot and a little salt, sauté for a few seconds; remove heat and add sesame oil
3. Light oyster sauce
Ingredients
- 1 tbsp. oyster sauce, mixed with 1 tbsp. of water
- 1 tsp. potato starch (or corn flour), mixed with 3 tbsp. of water
- 1 tsp sesame oil
Method
In a small saucepan, mix 1 tbsp. of oyster sauce with 1 tbsp. water, cook over low heat and bring it to just below boiling; add sesame oil; turn the heat off, add the corn flour (or potato starch) mixture, stir until the sauce thicken; set aside to cool.
4. To finish
- Add the cooked shallot to the chicken, toss
- Pour the oyster sauce over the chicken
- Garnish with sliced chili (seeds remover) and sesame seeds to serve (optional)
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