There is no seasoning – none . The dish is most commonly served cold as an entree.
 



Ingredients:

  • 2 kg (4 1/2 lb) whole chicken


Method:

  1. Rinse chicken inside and out.
  2. Put breast-side up in a large pot. Add enough water to cover chicken.
  3. Bring pot to boil. Cover and simmer for 15 minutes.
  4. Turn off flame. Skim off any scum on water. Replace lid and let chicken steep for 30 minutes.
  5. Pour off hot water leaving chicken in pot.
  6. Pour in ice water and immerse chicken for several minutes to prevent overcooking and to seal in juices.
  7. Cover and place in refrigerator for 2 hours.
  8. Remove from refrigerator, cut into pieces Chinese-style.
  9. Spread on a serving dish.
  10. Put back in refrigerator for for at least 30 minutes to ensure even cooling.
Eat with a dipping sauce such as Soy Dipping Sauce, soy sauce, kumquat sauce, or Salt and Pepper Dipping Powder.
Notes: For a smaller or larger chicken, adjust simmer times slightly.