Bobo Chicken

In Chinese, Bo means a bowl like pottery container. Maybe this dish is so named because it was often served in a Bo when it was originally created.

Ingredients:
1 (about 3lb) whole chicken
1 bunch scallions, halved crosswise
4 (1/4-inch-thick) round slices fresh ginger
1 tablespoon of roasted white sesame
2 cloves of garlic, chopped
some parsley, chopped
1/2 table spoon of salt

Sauce:
1 table spoon of peanut sauce
1 1/2 table spoon of sesame sauce
1 table spoon of light soy sauce
1 table of cooking wine
1/2 table spoon of salt
2 table spoon of chili oil

Direction:

1. Rinse chicken inside and out;
2. Bring water with 1/2 table spoon of salt，scallions，and ginger to a boil in a deep stockpot. Add cooking wine and chicken, then reduce heat and simmer, covered, until chicken is cooked through;
3. Remove chicken from pot and rinse it with cold water until it cool;
4. Then cut and serve chicken in a large bowl, mix all the sauce ingredients and add to the bowl;
5. Sprinkle with sesame, parsley, and garlic;

Cook white cut chicken yourself

Chicken is a very favorite food in China, especially in Guangdong province of Southern China. In Guangdong, among the many chicken recipes, the white cut chicken is one of the most popular one.

Ingredients:
1 (3- to 3 1/2-lb) whole chicken
1 bunch scallions, halved crosswise
6 (1/4-inch-thick) round slices peeled fresh ginger
14 cups water
1 teaspoon salt
1 teaspoon Asian sesame oil
1/2 cup fresh cilantro leaves

Sauce:
1 bunch scallions (white and pale green parts only), cut into very thin 2-inch strips
3 tablespoons light soy sauce
3 tablespoons peanut or vegetable oil
1 tablespoon finely grated (with a rasp) peeled fresh ginger

Special equipment: a rasp grater; a well-seasoned 14-inch flat-bottomed wok; a heavy cleaver

Direction:

To make chicken:
1. Rinse chicken inside and out, then bend legs to tuck feet (if still attached) inside cavity. Stuff cavity with scallions, ham, and ginger.
2. 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 liquid), then reduce heat and simmer, covered, 20 minutes.
3. Remove from heat and let stand, covered, 30 minutes. Turn chicken over and let stand, covered, 15 minutes more (chicken will be cooked through).
4. While chicken stands, fill a large bowl three-fourths full with ice and cold water. Carefully remove chicken from pot with a large slotted spoon and plunge into ice water to stop cooking. Let stand, gently turning over once (be careful not to tear skin), until cool, about 10 minutes total. Carefully transfer to a cutting board and discard scallions, ham, and ginger from cavity. Pat dry. Rub skin with sesame oil.

To make dipping sauce:
Stir together scallions and soy sauce in a small heatproof bowl.
Heat wok over high heat until a drop of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating sides. When oil just begins to smoke, carefully add ginger and stir-fry 30 seconds. Immediately remove from heat and pour over scallion mixture, stirring to combine.

Then cut and serve chicken on a platter. Drizzle 2 tablespoons dipping sauce over chicken and sprinkle with cilantro leaves. Serve warm or at room temperature, with remaining dipping sauce on the side.