Page 56 - BACGG CNY Flipbook V2 03032021

Bok Gee Gai This recipe page 1 of 2

3-4 lb Chicken
2 Tablespoons Salt
¼ teaspoon Ground Black Pepper
¼ teaspoon Ground White Pepper
1” Fresh Ginger (washed)
4-6 Green Onions (washed)

Wash and rinse out the chicken and pat dry.

Slice ginger into coin size.
Slice green onions into 3” length - green and white parts, remove root end.

Combine the Salt, Ground Black Pepper and Ground White Pepper in a bowl.
Mix well.

Sprinkle the salt/pepper
mixture inside and outside
the chicken.

Rub the inside and outside
of chicken to evenly spread
the salt/pepper seasoning.

Set aside the seasoned
chicken let stand for 1 hour.

Add water to a large stockpot, enough water to cover the chicken, bring water to
a boil. As a backup, bring a kettle of water to boil to insure you have enough
water to immerse the whole chicken.

Add ginger and green
onions to the pot of boiling
water.

Put the whole chicken into
the boiling water, breast side
up.

Add enough boiling water to
the pot to fully immerse the
chicken.