White-Cut Chicken

Ingredients

• 6 1/4-inch-thick round slices fresh ginger
• 2 ounces Smithfield or other cured ham (1 piece or sliced), trimmed
• 1 3- to 3 1/2-lb whole chicken (with head and feet), neck (if without head) and giblets reserved
• 1 bunch scallions
• 14 cups water
• 1 well-seasoned 14-inch flat-bottomed wok
• 1 heavy cleaver
• + 8 more ingredients
• • 1 rasp grater
  • 1 tablespoon fresh ginger
  • 3 tablespoons light soy sauce (preferably Pearl River Bridge brand)
  • 1 bunch scallions
  • ½ cup fresh cilantro leaves
  • 1 teaspoon Asian sesame oil
  • 1 teaspoon salt
  • 3 tablespoons peanut or vegetable oil

Rinse chicken inside and out, then bend legs to tuck feet (if still attached) inside cavity. Stuff cavity with scallions, ham, and ginger. Bring water with salt to a boil in a deep 7- to 8-quart stockpot or pasta pot. Add chicken, breast side down (chicken may not be completely covered with liqui...

View full recipe at Epicurious