Hed Chef: Jade chicken

Jade Chicken is a festive version of the Cantonese “pak cham gai” (white cut chicken).

You don’t need any fancy ingredients to prepare the Jade Chicken, a classic dish that adds colour and taste to any festive meal.

The key ingredients are the chicken and broccoli, with the latter representing jade – an auspicious symbol in Chinese culture.

>>> 2 heads broccoli, remove main stalk and cut into florets

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>>> 6 whole chicken quarters (thigh plus drumstick)

>>> 30g old ginger, peeled and slightly smashed

>>> ½ tsp salt

>>> l ½ tsp sugar

>>> 1 tsp Knife Cooking Oil

FOR GARLIC OIL

>>> 3 tbsp Knife Cooking Oil

>>> 3 garlic cloves, sliced

FOR GRAVY

>>> 2 tsp garlic oil

>>> 1 tsp light soya sauce

>>> 1 tbsp ginger juice

>>> 2 tbsp oyster sauce

>>> Dash of white pepper

>>> 250ml chicken stock

>>> 2 tsp cornflour

>>> 2 tsp water

1. Fill a pot with enough water to submerge the chicken and bring to a boil. Add the ginger and place chicken quarters in the pot. Boil uncovered for 25 minutes.

2. Remove the chicken from the pot and place in a bowl of ice water for 10 minutes, then set aside.

3. Allow the cooking liquid to cool down and reserve to use as chicken stock.

4. Bring another pot of water to a boil. Add the salt, sugar and one teaspoon of Knife Cooking Oil. Boil the broccoli florets for three minutes. Remove from water and place in colander to drain excess water.

5. To prepare the garlic oil, heat three tablespoons of Knife Cooking Oil in a pan and add the garlic slices. Fry over low heat until golden. Reserve the oil. Save the fried garlic to use as a garnish in other dishes.

6. Prepare a clean chopping board and sharp knife. Chop each chicken quarter into five pieces.

7. Arrange the broccoli florets on the sides of the plate and place chicken pieces in the middle.

8. To prepare the gravy, in a bowl, add the garlic oil, light soya sauce, ginger juice, oyster sauce and white pepper. Stir and pour the mixture into a heated pan. Bring it to simmering boil over low heat.

9. In a separate bowl, mix the cornflour with two teaspoons of water. Stir this into the gravy mixture. Once it comes to a boil, pour the gravy over the chicken. Serve hot.