Velvet Chicken with Soy-Ginger Vinaigrette
Serve with a warm ginger-soy vinaigrette and a tuft of pea shoots or micro-greens—or simply piping hot in a bowl of broth with snippets of chives. Serves 4
Rinse and dry 1 (4-pound) chicken and discard giblets. Tie the legs with kitchen string. Put the chicken in an 8-quart pot. Add cold water to cover, about 5 quarts. Add 2 tablespoons kosher salt. Cover pot. Cook over high heat for 20-25 minutes until you hear the water in the pot boiling rapidly. Do not lift cover. Remove pot from heat; let sit 3 hours. (No peeking!) Remove chicken from the broth. Cut into pieces, discard skin and bones. Don’t forget the meat from the wings. Serve warm with sauce below.
Warm Ginger-Soy Vinaigrette (optional): In small saucepan, stir together 2 tablespoons soy sauce, 1/3 cup rice vinegar, 2 tablespoons mirin, 2 tablespoons dark brown sugar, 1 tablespoon dark Asian sesame oil. Heat until just warm. Stir in 2 tablespoons minced scallions and 2 teaspoons slivered fresh ginger. Serve warm. Makes about 2/3 cup.