© John Kernick
Active Time
45 MIN
Total Time
1 HR 45 MIN
Yield
Serves : 4

The gingery vinaigrette for this chicken is so dense with herbs, it’s practically a salad. F&W’s Kay Chun serves the dish with the nourishing broth alongside for sipping. Slideshow: More Chicken Recipes

How to Make It

Step 1    Cook the chicken

In a large pot, combine the chicken 
and the backbone with enough water to cover by 1 inch. Add the ginger, garlic, star anise, cinnamon stick, peppercorns and salt and bring to a rolling boil. Place a heatproof plate on top of the chicken to completely submerge it. Cover the pot and remove from the heat. Let stand for 1 hour.

Step 2    

Transfer the chicken to a cutting board and let stand for 
10 minutes. Carve the chicken and arrange on a platter; discard the skin if desired. Strain the poaching liquid through a sieve and keep warm.

Step 3    Make the vinaigrette

In a bowl, combine the chopped cilantro, scallions, parsley, basil and serrano with the ginger, olive oil and lime juice; mix well. Season with salt and pepper.

Step 4    

Spoon the vinaigrette over the chicken and garnish with cilantro sprigs, scallions and basil leaves. Serve with rice and lime wedges, passing the hot broth for sipping.

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