白斩芽菜鸡 Bean Sprout & Chicken (Nga Choi Kai)

Chicken time! I have been looking for real easy way to this boiled chicken. After lots of reference here and there, I finally found this easiest one from one of the GURU demonstrating in youtube.

To cook 白斩鸡, you can opt for whole chicken or drumstick. To me, I like drumstick as it is easier to cut ;)

Ingrediants & Steps:

Chicken
1) Rinse and clean drumstic (In my case, 7 pieces)
2) Slice fresh ginger (about 1-2 inches)
3) 2-3 pieces of spring onion, chop the white part into 1 inches length (the green part about 2-3cm length reserved for garnishing later)
4) Prepare a pot of cold water, place chicken, sliced ginger and chop white part of spring onion in pot and make sure the water cover the chicken.
5) Bring to boil over medium heat. Turn off heat then cover pot with lid. Steep chicken in covered pot for 30 minutes.
6) Remove cooked chicken from pot and rub all over with salt and bit of sesame oil. Allow to cool then cut into pieces.
7) After pour over the source onto chicken pieces (refer below for source), garnish with spring onion.

Source
1) Chop finely bit of garlic and ginger and place into bowl.
2) Prepare 1/2 tbsp oyster source, 2 spoonful of soya source, 1 spoonful of sesema oil, 5 spoonful of water, pinch of sugar into the bowl with garlic and ginger, and pour over the source over the cut chicken.

Bean Sprout
1) Bring a pot of water to boil, put in the bean sprout and cook for 2 minutes.
2) Take the bean sprout and place them on plate.
3) Prepare the same source used for chicken except without garlic and ginger, pour over the bean spout, garnish with cut spring onion and pepper.

Chili Sauce
1)Blend chilies, garlic and ginger together. Dish out and add salt and sugar. Drizzle with hot oil.

Soup
1) Bring remaining chicken stock to boil then add cabbage and cook till softened. Season with salt to taste.