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White-Cut Chicken with Spring Onion

Traditionally, chicken is served during New Year celebrations because it symbolizes happiness, prosperity, and marriage. Try this classic Chinese dish from chef Pete Evans to increase your chances of good fortune.

White-Cut Chicken with Spring Onion

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, January 2012

Ingredients

For the Chicken

  • 1/3 cup peanut oil
  • 4 dried arbol chiles
  • 2 scallions, white and light green parts only thinly sliced, dark green part reserved for garnish
  • 1 (2-inch) piece fresh ginger, peeled and finely chopped
  • 2 cloves garlic, finely chopped
  • 3 tablespoons Chinese rice wine
  • 1/4 cup plus 3 tablespoons rice-wine vinegar
  • 1 tablespoon coarse salt
  • 1 tablespoon superfine sugar
  • 1 (3 1/2-pound) chicken, rinsed and pat dry

For the Relish

  • 1/2 cup white-wine vinegar
  • 1/2 cup superfine sugar
  • 2 Persian cucumbers, quartered lengthwise and sliced (about 1 cup)
  • 8 small shallots, thinly sliced
  • 1/3 cup julienned fresh peeled ginger
  • 1 red finger chile, thinly sliced
  • 3 cups steamed brown rice, for serving

Directions

  1. Make the chicken: Heat oil in a wok or high-sided skillet over medium heat. Add chiles and cook until blackened. Discard chiles and remove oil from heat; let cool. In a medium bowl, combine scallions, ginger, garlic, rice wine, rice-wine vinegar, salt and sugar; add cooled oil and let stand 1 hour to infuse.

  2. In a large saucepan; bring 12 cups water to a boil. Place chicken in saucepan and return to a boil; cover and simmer for 15 minutes.

  3. Make the relish: Meanwhile, combine vinegar, sugar, and 2/3 cup water in a small saucepan; bring to a boil over medium-high heat. Boil until sugar has dissolved. Remove from heat and let cool. In a medium bowl, mix together cucumbers, shallots, ginger, and chile; add cooled vinegar mixture and toss to combine.

  4. Remove chicken from heat and let stand for 20 minutes; do not uncover. Carefully transfer chicken to a paper towel-lined baking sheet to drain. Cut through the bone and transfer to a serving platter. Pour scallion mixture over chicken and serve with relish and rice.