Lunch

White cut chicken

White cut chickenWoman's Day
4
20M

Ingredients

Dipping sauce

Method

1.In a large saucepan, place chicken with remaining ingredients. Cover with cold water. Bring to the boil on high. Reduce heat to low and simmer, covered, 14 minutes.
2.Remove from heat and allow chicken to cool in liquid until it reaches room temperature.
3.Using tongs, remove chicken from stock, being careful not to tear the skin. Place on a rack over a tray to drain.
4.DIPPING SAUCE: In a small bowl, combine all ingredients.
5.Cut chicken into quarters. Using a cleaver, remove wings and legs. Chop breasts and thighs into 3cm slices and arrange on a platter. Top with extra green onions and sliced red chilli. Serve with dipping sauce.

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