Page 11 - BACGG CNY Flipbook V2 03032021

1. Cut the neck and feet off.

2. Split chicken in half, breast side up.

3. Cut off the backbone.

4. Separate thighs and drumsticks

5. Cut thighs into ¾” pieces

6. Cut wings into three parts.
7. Make lengthwise cut to separate rib from the breast
8. Cut breast into ¾” pieces.
9. Repeat for the other half of the chicken.

If you don't want to handle a meat cleaver, you can debone the chicken after it is
cooked. Google Martin Yan's “How to Bone a Chicken,” to see how it is done.

Making the Green Onion and Scallion Sauce:
1. Slice scallions as fine as possible.

2. Mince ginger

3. In small pot, heat oil on medium heat

4. Add salt, ginger. Cook for 30 seconds

5. Add scallions and palm sugar, cook another 30 seconds.

6. Optional: Use hand blender for smoother consistency.

Notes:
Ideally, you want to use a free-range chicken. I use
a Rosie organic, non-GMO chicken, which is sold at
Safeway. I find the chicken to be sweeter.

There is a coconut palm sugar and a pure palm
sugar and they are not the same. Pure palm sugars
are available in Asian markets. The palm sugar
comes in a round 5” block.

Shared by Sharon Loui
(See video demonstration in BACGG.org)

Importance of Whole Chicken (including Head and Feet)
The whole chicken symbolizes family togetherness and abundance. So the whole
chicken means the head and feet are still attached and are served. The lore is that the
feet will help you hold onto wealth. Since the whole chicken represents reunion and
rebirth, some families will offer the chicken to the ancestors first by praying for blessing
and protection. Togetherness is very important during the Chinese New Year and the
whole chicken represents bringing the family together for a reunion.