Ingredients
- A young chicken
- Ginger and scallion
- Salt
- Oil for the dip
- Sometimes a little soy in the sauce, depending on the shop
How it is cooked
- The chicken is poached gently, not boiled hard, then rested until the flesh is just done and still juicy.
- It is cooled and chopped, bone in.
- Ginger and scallion are minced and covered with hot oil.
- You dip. The chicken itself should taste of chicken.
Taste
Clean, slightly salty, and aromatic from the ginger. The skin is silky if it was not overcooked. A dry breast means it was boiled too long.
Possible allergens
- Chicken.
- The dip may contain soy, which may contain wheat, and sometimes oyster sauce, which is shellfish. Ask them to leave the dip plain, and still assume the kitchen is not an allergen lab.
- Sesame oil or sesame paste.
- A shared wok or a house chili oil can add peanut, sesame, or shellfish even when the recipe does not.