1 – 1.5 kg chicken
4 slices ginger
3 stalks spring onion (cut into 2 inch in lengthwise)
1 tbsp wolfberries
2 slices danggui
Water from 2 young coconut (optional)
1 tsp corn flour
1/2 tsp salt
2.5 litre water
Chopped coriander leaves
4-5 tbsp light soy sauce
3 tbsp shaoxing jiu
1 tbsp sesame oil
2 small rock sugar
(Mix all together and over low heat till sugar dissolved totally)
1) Washed and clean chicken, pat dry and set aside. Insert 1/2 of spring onions, ginger, wolfberries and danggui into the cavity of the chicken. Rub the chicken with cornflour.
2) Bring water, coconut water and remaining spring onions to a rapid boil in a deep pot. Reduce heat and submerge chicken into the pot , gently simmer it for about 20-25 minutes (depending on how big is the chicken) without covering the pot. (make sure the water cover the whole chicken). Off the heat after 15 minutes and cover the pot with a lid and with the chicken still immersed in the stock. Allow it to cool down to room temperature. (dun worry the chicken is not cook as the heat will continue to cook the chicken and it will not be overcooked or too dry).
3) Remove chicken from stock, allow it to drain and dry totally. Rub the chicken with some of the seasoning sauce and cut to bite size.
4) Drizzle the chicken with remaining sauce and top with coriander leaves and cut cucumber at the side. Serve with ginger chilli sauce.