This Chinese chicken dish is quickly becoming a favourite.
I’ve made it three times in the last couple of months.
The chicken is poached in chicken broth seasoned with lots of garlic and ginger.
The chicken is brushed with sesame oil, and then cut into pieces, with or without bones.
Peanut oil is heated until hot and then poured over chopped green onion and ginger and then spooned over the chicken.
The aroma is amazing.
I like to serve it with a dipping sauce made with fresh chopped Thai Chile Peppers, garlic, rice vinegar, fresh squeezed lemon juice and for a touch of sweetness, I added a splash of Thai Sweet Chile Sauce.