Best used deboned chicken thigh, but I have used a mixture of chicken breast and thigh meat. This is made with cold cooked chicken. If you do not have any, you can poach the chicken in water with a piece of smacked ginger and a few spring onion whites, simmered for 30 minutes, or until the chicken is cooked. I added some salt to the poaching liquid. Remove the chicken and rinse in cold running water. Then allow to cool. I used the poaching liquid (which is very tasty!), to make a simple tofu soup.
Cut the chicken meat into small bite-sized pieces and arrange on a serving plate. Scatter with chopped ginger and chopped spring onion. Heat some cooking oil until sizzling hot and spoon it over the ginger and onion. The sizzling sound is essential! If it doesn't sizzle, then the oil is not hot enough. Have some soy sauce diluted with some water and pour this over the chicken. Serve.
This method is similar to the one she used to cook steamed fish, which I've made here.
We had this with rice and there's no leftovers. Delicious!
The recipe can be found here.
Or get the book, Every Grain Of Rice by Fuchsia Dunlop, on page 50.
I'm linking this post with Cookbook Countdown #21 hosted by