| 1.5kg chicken |
Cover with water, cover. Bring to boil, reduce heat, simmer gently 40 minutes or until tender. Stand in water to cool. Drain, refrigerate unti firm. Cut into small pieces. |
Spoon sauce over chicken. Garnish with extra shallot. |
| salt, pepper |
| 5cm piece green ginger |
| 1/3 cup oil |
|
Combine in jar, shake. Refrigerate several hours. Shake again. |
| 2 tablespoons green ginger |
grate |
| 8 shallots |
chop |
| 1 shallot |
slice |
|