Poached chicken with shallot oil and oyster sauce (FODMAP friendly)

A whole chicken gently poached, shredded by hand, tossed in sizzling shallot oil, and drizzled with a light oyster sauce.

Ingredients

1. a whole chicken, 1.5-2kg
2. A few slices of ginger
3. Salt and white pepper
4. 1 tbsp sesame oil
5. 1 tbsp cooking oil
6. A few slices of ginger
7. A bunch of green shallot / scallion, sliced *For a FODMAP recipe, use the green part of the shallot*
8. 1 tbsp oyster sauce
9. 1 tbsp corn flour

To cook the chicken:

1. In a large pot, add boiling water, salt, white pepper and a few slices of ginger;
2. Lay the chicken in the water, breast side down; bring to boil, and turn the heat to the lowest possible;  simmer for approximately 1 hour with the lid on;
3. Turn the chicken over and simmer for another 30 minutes;
4. 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;
5. Take the chicken out of the pot to cool; then pull the meat off and shred the meat by hand; discard the bones (or keep it to make chicken stocks); If some part of the meat is slightly under-cooked, return the pieces to the pot of hot water for a few minutes.

To make the sauce:

1. In a small pot, bring the sesame oil and cooking oil to high heat; add the sliced green shallot and a little salt, sauté for a few seconds; 
2. Add the cooked shallot to the chicken, mix well;
3. In a small pot, mix 1 tbsp of corn flour with 3 tbsp of water; add 1 tbsp oyster sauce, mix well; bring to a slight boil;
4. Pour the oyster sauce over the chicken.