2.5 liters/ 4 ½ pints water
4 slices ginger root
1 x 1.5 kg/3 lbs. chicken
15ml / 1 tbsp shredded ginger root
15ml / 1 tbsp shredded scallion
15ml / 1 tbsp oil
30ml / 2 tbsps coarse sea salt
30ml / 2 tbsps soy sauce
15ml / 1 tbsp chili sauce
15ml / 1 tbsp coarsely crushed black peppercorns
1. Pour the water into a large pan. Add the ginger and bring to the boil. Add the chicken, return to the boil and boil rapidly for 10 minutes. Reduce the heat to very low, cover and simmer for 20 minutes. Turn off the heat and leave the chicken to cool in the water.
2. When cold, drain the chicken and chop through the skin and bones into bite-size pieces. Arrange on a serving dish.
3. To make the dips, mix together the ginger, scallion, oil and 1 tsp salt in a small bowl. Combine the soy sauce and chili sauce in another bowl. Place the remaining salt and the pepper in a third bowl. Serve the dips with the chicken.