Cantonese White-Cut Chicken with Ginger-Scallion Oil
A single portion of Chinese cooking, ready in 26 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Bring a small pan of water to the boil with a pinch of salt, then lower in the chicken breast and reduce to a gentle simmer.
- 2
Poach the chicken for 12–15 minutes until cooked through (juices run clear), then remove and rest for 5 minutes before slicing.
- 3
While the chicken poaches, mix the shredded spring onion and grated ginger in a heatproof bowl with a pinch of salt.
- 4
Heat the vegetable oil in a small pan until just smoking, then carefully pour it over the ginger and spring onion so it sizzles. Stir in the sesame oil and soy sauce.
- 5
Slice the chicken and arrange over the rice with the sliced cucumber, then spoon the ginger-scallion oil over the top.
