300gfresh gingerpeeled and sliced into 1 inch pieces
6spring onions(shallots) sliced into 1 inch lengthwise
For the Garnish:
3sprigscoriander including stems, roughly tear into 2 cm (0.8 inch) lengthwise
Instructions
For the ginger and spring onion paste:
Blend ginger and spring onion (shallots) into the food processor until you get a rough paste. Set aside 3 tablespoons for marinating the chicken. Reserve the rest of the paste for braising the chicken.
For braising the chicken:
Clean and wash the chicken, fat trimmed from under skin near the top and bottom of cavity. Then rub the chicken skin and cavity with 3 tablespoons of the ginger and spring onion (shallots) paste set aside in step 1 above.
Mix all the ingredients for the braising sauce together in a small bowl except the water.
Using a large stock pot that will just fit a whole chicken, add in the braising sauce and the rest of the ginger and spring onion (shallots) paste and bring to a boil.
Then submerge the whole chicken with breast side down into the pot followed by adding 5 cups of water and bring to a boil again. Once its boiling, turn the heat down to low, cover with lid and simmer for 30 minutes. Turn the chicken over once or twice and ensure that it cooks for the same amount of time on both sides. Turn off the heat.
Let the chicken rest in the pot for another 10 minutes.
Cautiously remove the chicken and place on a plate to rest and cool.
Reserve 1½ cup of the braising sauce by pouring the sauce through a fine sieve into a measuring cup.
For cooking the bok choy:
Heat up a medium pot half filled with water and bring to a boil. Turn the heat to low and briefly blanch the bok choy together with the extra virgin olive oil for 1 minute or until the bok choy turns bright green in colour.
Add the cooked bok choy to a serving plate.
For serving the chicken:
Cut the chicken into quarters and remove the chicken meat from the bones carefully. Next, cut the boneless chicken quarters into bite size pieces.
Place the boneless chicken pieces on top of the bok choy on the serving plate. Drizzle some of the reserved braising sauce onto the chicken pieces and garnish with coriander.