Chinese poached chicken

1.Remove and discard visible fat from chicken. Pat chicken dry all over with paper towel and place breast-side down in a large heavy-based casserole pan or saucepan. Add cut green onion, ginger and 1 teaspoon salt. Add enough boiling water to just cover chicken and bring to boil on medium heat. Reduce heat to low, cover and simmer for 10 minutes. Remove from heat and set aside for 45 minutes, covered, to finish cooking and cool in liquid.

2.Meanwhile, make green onion dipping sauce. Heat oil in a small saucepan on high. When hot but not smoking, remove from heat and carefully add 1 teaspoon salt, green onion and ginger. Set aside.

3.Half-fill a large bowl with cold water and ice cubes. Remove chicken from pan, draining well, particularly any liquid from cavity. Strain cooking liquid and refrigerate or freeze to use as stock in other recipes.

4.Carefully plunge chicken into bowl of iced water. Leave for 15 minutes, until cold. Lift carefully, drain thoroughly and pat dry with paper towel.

5.Place chicken on a plate and rub all over with sesame oil. Cover loosely with foil and refrigerate until ready to serve.

6.Cut chicken into pieces. Cut remaining green onion into thin, long shreds, toss with coriander and scatter over chicken. Serve with green onion dipping sauce.