Among the sophisticated dishes served at Hei Fung Terrace – The Peninsula Tokyo’s sleek Cantonese restaurant with interiors evoking an exotic Suzhou garden – this preparation is a seasonal favourite. The recipe yields 4 servings.
Preparation:
- First, make the sauce by mixing the listed ingredients together. Set aside.
- In a large stewing pot, bring 2 litres of water, plus the ginger and spring onion, to a boil.
- Add the whole chicken and let it simmer for 45 minutes; then remove it from the heat and let it cool.
- With a paring knife, cut the cooled chicken into portion-sized pieces.
- Place each piece of chicken on a soup plate or a bowl, and abundantly cover it with sauce. Garnish with fresh coriander leaves and serve.
Please click here to view other recipes.
Ingredients
Chicken
• 1 whole chicken, approximately 1 to 1.2 kg
• 50 g fresh sliced ginger
• 50 g spring onions
• 10 g coriander
Sauce
• 50 g fresh chopped garlic
• 70 g white sugar
• 150 ml dark soy sauce
• 120 ml black Chinese vinegar
• 30 g Chinese black beans
• 100 g chili sauce
• 40 ml sesame oil
• 50 ml Sichuan oil
• 10 g Sichuan pepper (or more if preferred)
• 40 g toasted peanuts