Cantonese boiled chicken

Rinse the chicken (1 piece, 1.2–2 kg) inside and out.

Pour enough water into a pot to completely cover the chicken. Add green onions (a few stalks), star anise (2 stars), black peppercorns (1 tbsp), and ginger (3 cm), sliced.

Bring the water to a boil. Lower the chicken into the boiling water. Wait for it to come to a boil again. Remove the chicken, drain the water from the cavity back into the pot, and return the carcass to the water.

After the third boil, reduce the heat to the minimum. Cover with a lid and simmer for 20–25 minutes for a chicken around 1 kg, 35–40 minutes for a chicken 1.5–2 kg. Do not allow it to actively boil.

Remove from heat. Let the chicken cool in the broth for 20–30 minutes.

Sauce

Heat olive oil (50 ml) over low heat. Add peeled and grated ginger (2 cm). Heat for 8–10 minutes, avoiding browning.

Add finely chopped garlic (2 cloves). Cook for 3–4 minutes.

Add chopped green onions (2 stalks) and hot pepper (2 without seeds). Heat for another 3–5 minutes.

Add salt (1 tsp), unsweetened soy sauce (1 tbsp), and erythritol (a pinch, to taste). Stir until dissolved and remove from heat.

Serving

Remove the chicken and cut it into pieces. Arrange on a plate. Sprinkle with green onions and cilantro. Drizzle with hot sauce or serve it separately.