Cantonese Poached Chicken with Ginger Scallion Oil

Clean chicken, rinsing under cold water, inside and outside. Set aside. Make ginger scallion oil: Heat neutral oil in saucepan over medium heat until hot. Place grated ginger, chopped green onions and sea salt in small heat-proof bowl. Pour in hot oil. Mix well (it should sizzle). Taste and add more salt to liking.

Fill 6-quart stockpot with the water. Add garlic cloves, ginger and onion to pot and bring to a boil. Once boiling, slowly lower chicken, breast side down, into pot, ensuring water covers at least 90 percent of chicken. Add more water as needed and bring water to a boil again. Once boiling, immediately turn heat down to a simmer. Let simmer for 5 minutes, then turn off heat. Leave chicken in pot for 30 minutes. Using tongs, turn chicken over onto other side (be careful since the cavity will be filled with hot broth). Bring to a boil again. Simmer for 5 minutes, then turn off heat. Leave chicken in pot for 20–30 minutes. Depending on size of chicken, cooking time will vary. Test if chicken is done by piercing thigh with chopstick or fork. If juices run clear, it is done. Or use an instant thermometer to check the thigh; it should be at least 165 degrees F.

Carefully take poached chicken out of pot and transfer to large bowl. When chicken is cool, debone it. Lightly brush top of chicken with ginger scallion oil. Reserve the rest for additional dipping sauce. Serve with rice. (Strain the chicken stock to remove fat and solids and save for a soup dish.)