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Cold chicken with ginger and spring onion (You lin ji) from Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop

  • spring onions
  • fresh ginger
  • light soy sauce
  • cooked chicken thigh meat

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Notes about this recipe

  • Eat Your Books

    Can substitute tamari soy sauce for light soy sauce.

  • BlytheSpirit on June 25, 2014

    Cold Chicken with Ginger and Spring Onion, page 50. I have seen this recipe elsewhere - sometimes it is called white cut chicken. This recipe turned out very well. I poached a whole 2.5 lb chicken in water flavored with a few slices of ginger and leeks (or white parts of spring onions) - (simmered for 30 min only) then took it out of the broth to cool. I served this to someone who loves to order this in the restaurant where they do not remove the skin, so I did not. For other guests, or a more formal meal I would have or would have poached boneless thighs and pre-sliced the meat. I served this with steamed rice and greens sautéed with garlic. I particularly love the accompanying sauce. As this is served cold ( I actually served it room temp) it is a great starter or part of a warm-weather meal. Simple but very tasty.

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