For a simpler version of this recipe, poach the chicken with just ginger, scallion, black peppercorns, and salt. If you don't have dark soy sauce, substitute with 1 more teaspoon of regular soy sauce.
In a large saucepan, place celery, coriander, shallots, ginger, scallions, garlic, coriander seeds, white peppercorns, Szechuan peppercorns and salt. Add enough water to cover chicken (I put the chicken in the saucepan to see how much water I need, then remove the chicken). Bring to a boil, then reduce heat and simmer, covered, for 20 minutes.
Add rice wine. Place chicken breast halves in poaching liquid, skin side up. Bring back to boil; lower heat, cover pot and simmer for 10 minutes. Turn chicken breasts over, and simmer 10 more minutes. Turn off heat and let stand, covered, for 15 minutes.
Remove chicken from poaching liquid and let cool, covered with plastic. Reserve 1/3 cup poaching liquid for Ginger Soy Sauce and to make chicken soup afterwards.
Remove bones and skin from chicken, and add back to remaining poaching liquid in pot. See recipe notes about making chicken broth.
Shred chicken into bite-size pieces.
To make sauce, combine all Soy Ginger Sauce ingredients in a small bowl.
Serve chicken with Soy Ginger Sauce on the side. Garnish with fresh coriander.
Save bones and skin from poached chicken, and cook with remaining poaching liquid to make chicken broth. Skim fat from surface. Freeze broth for future use.
0 Freestyle points per serving.