Braise Chicken

Braise Chicken

Fresh whole chicken (around 2-3 pound), wash and drain the excess water.
A big pot, pull in enough water for covering the chicken. Bring the water to boil. Add some whole pepper corn, a big piece of ginger (lightly mashed), 2 scallion, coriander, around 2tsp salt, 2-3 Tb rice wine. Put the chicken in. Bring it to boil again then turn the heat to low. After 30 minutes simmering, turn the heat off, don't open the lip of the pot, cover another 30 minutes.
Before serve, cut the chicken in pieces, serve with mash ginger, chop scallion and Soya sauce.
This is a traditional Chinese dish. I think there are lots of different ways to make it, but just lightly different. The important parts which are simmering and covering the chicken won't change. This will make the chicken very juicy and tender.