1 whole roasting chicken
Thumb sized piece of ginger, mashed
Salt and pepper to taste
PLACE whole chicken in a large pot and cover with cold water. Bring water to boil over high heat, boil for some 10 minutes, then lower heat, cover the pot and simmer chicken for some 40 minutes – or until meat at the legs is tender. Remove pot from the heat but leave the chicken in the broth until cold. Remove chicken from the broth, place on a platter and store inside the ref until serving time. Before serving, cut chicken at the joints and cut the breast into four portions, crosswise. Arrange chicken pieces so chicken will look whole. Serve chicken with dipping sauce in small individual saucers.
Cook vegetables in chicken broth and arrange around chicken on platter. Vegetables to use – broccoli florets, carrots (whole), snow peas (whole).
In clean jar, combine 1/2 cup vegetable oil; 6 stems green onions, with green leaves, finely chopped; 2 table spoons finely grated or chopped ginger root, 1 table spoon lime or lemon juice; 1/4 cup light soy sauce. Cover jar and shake to blend all ingredients. Season with salt and pepper. SHARE With Your Friends: