An absolute classic and popular Chinese dish, bursting with flavour, this dish can feed a crowd and is sure to impress.
In a large saucepan or stockpot big enough to take a whole chicken, add 5 litres of water and bring to a simmer over a medium heat. Plunge chicken into simmering water and blanch for 10-20 seconds. Remove chicken from saucepan and refresh under cold running water. Discard blanching water and clean the saucepan.
Transfer refreshed chicken to the clean saucepan, add Shaoxing wine, ginger, salt and top up with enough cold water to cover generously. Bring to a simmer over a medium heat then reduce heat to low-medium and simmer gently for 1-1 1⁄4 hours, or until chicken is cooked through. Remove saucepan from heat and cool chicken completely in cooking liquid, about 3-4 hours.
While chicken is cooling, combine ginger, garlic and 120ml hot water into a bowl and stand to infuse for 20 mins. Pass through a fine sieve, into a clean bowl and discard the solids caught in the sieve. Add the remaining dressing ingredients to the bowl and set aside.
Blanch bean sprouts in a saucepan of simmering water until just wilted, about 5 seconds. Refresh in iced water, drain well and pat dry on kitchen paper.
When completely cold, coarsely shred meat, discarding skin, bones and sinew, then transfer to a bowl.
To serve, scatter bean sprouts over a serving platter and top with chicken. Drizzle with dressing and scatter spring onions and sesame seeds over the platter.
1 chicken (1.4kg)
100ml Shaoxing rice wine
25g fresh ginger, thickly sliced
1⁄2 teaspoon salt
For the dressing:
1 1⁄2 tablespoons fresh ginger, peeled, finely chopped
1 large clove garlic, peeled, finely chopped
60ml + 1 tablespoon chilli oil
30g caster sugar
2 tablespoons Chinese black vinegar
1 tablespoon tahini
1 teaspoon soy sauce
50g bean sprouts
4 spring onions, thinly sliced
1 tablespoon sesame seeds, toasted