LCBO Food & Drink Spring 2023

PLAYING FAVOURITES

White Cut Chicken with Ginger-Scallion Sauce I’ve been making this succulent Cantonese poached chicken (bak chit gai) for almost 20 years with two minor tweaks. Instead of chopping it into small pieces, I carve it like a roast chicken. I also add rice vinegar and cilantro to the accompanying ginger-scallion sauce, though it’s equally delicious without them. Available at Chinese supermarkets, Shaoxing is a nutty aged rice wine for cooking. GINGER-SCALLION SAUCE 1 cup (250 mL) thinly sliced green onions (4 to 5) 3 tbsp (45 mL) minced ginger Fine sea salt to taste 1/2 cup (125 mL) canola or sunflower oil 1 tbsp (15 mL) rice vinegar 1/3 cup (80 mL) chopped cilantro CHICKEN 4-lb (1.81-kg) whole chicken 12 cups (3 L) water 1 cup (250 mL) Shaoxing cooking wine 6 slices ginger 6 green onions, cut into 3-inch (8 cm) lengths 6 cloves garlic, unpeeled, lightly crushed 1. For the ginger-scallion sauce, place green onions and ginger in a heatproof bowl. Season with salt and mix. 2. In a small saucepan, heat oil over high heat. When it’s very hot, about 375°F (191°C), slowly and carefully pour over green onion mixture. Mix with a spoon and cool completely. Transfer to an airtight container. Refrigerate at least 4 hours and up to 1 week. When ready to serve, stir in rice vinegar and cilantro then taste for salt. 1 tbsp (15 mL) fine sea salt 1/2 bunch watercress, tough stems removed Coarse sea salt for serving

Flip chicken so it’s breast side up. (It’s okay if tops of breasts and drumsticks aren’t submerged.) Simmer another 15 minutes. Cover pot with lid and remove from heat. Steep chicken until cooked through, about 45 more minutes. 5. Carefully transfer chicken to a cooling rack set over a baking sheet and rest 15 to 20 minutes. (Strain, cool and save cooking liquid for Chinese recipes calling for chicken stock.)

3. For the chicken, rinse chicken under cold running water. Transfer to a roasting pan and let sit at room temperature for 1 hour. (This will help the chicken cook faster and more evenly.) 4. In a deep 6-quart (5.5-L) pot, bring water, cooking wine, ginger, green onions, garlic and salt to a boil. Carefully lower the chicken in breast side down. (It’s okay if the back isn’t completely submerged.) Reduce heat to maintain a gentle simmer. Cook for 15 minutes.

6. Carve chicken into serving pieces. Arrange on a platter lined with watercress. Serve with sauce and coarse salt.

Serves 4 to 6

[ WHAT TO SERVE ] Thirty Bench Winemaker’s Blend Riesling VQA VINTAGES ESSENTIALS 24133, $22.95 A slight sweetness and fruit flavours bring out the best in this tangy dish. Steely acidity will enhance the flavours.

44 FOOD & DRINK SPRING 2023