Chinese Chicken Salad

Recipe and step by step soon.

Here it is the method:

To a pot of water add Chinese cooking wine, five spice powder, sesame oil, crushed ginger & garlic, salt & crushed white pepper corns. Lower chicken into water and bring to a boil; lower heat and simmer gently for 10 minutes. Turn heat off and let chicken sit in broth till it is cold. (No peeking). Remove from cold broth; dust with little more five spice power & salt and rub with sesame oil. Put into refrigerator overnight. Before serving, slice into thin slices. Top with room temperature reduced broth; fried minced garlic with its oil and garnish with cilantro.

My portion of free range corn fed chicken rice with lots of ginger sauce and pandan brown rice.

Wm cooked the free range chicken just perfectly; it was tender and just cooked, and when cooled, had a thin layer of gelatine under the skin. The chicken although small had a 'real' chicken taste (which supermarket battery chickens just do not possess) and it was lean with a thin non-fatty skin. The ginger sauce is a fantastic accompaniment!

And here is the pandan flavoured brown rice; hugely expensive from the hills of Bario but very nice.

And Dom's winning again.