Step 1

Using a pan large enough to hold the chicken, add all the ingredients for the broth and bring to a gentle simmer.

Step 2

Then add the chicken, breast side down.

Step 3

Cover and allow to gently simmer for 30 minutes, then turn the chicken over and continue to simmer for a further 30 minutes.

Step 4

Check the juices run clear between the thigh and main body, then you know it is fully cooked.

Step 5

Remove the chicken from the pan and set on a plate. Allow to cool enough so you can handle it. I usually wait around 30 minutes then it is cool enough for me.

Step 6

Take a meat cleaver and cut off the wings and legs, set aside. Then cut the main part of the chicken by separating the breast part from the underside.

Step 7

Lay the underside flat on your chopping board and cut 1 inch slices apart. Then cut down the centre. The pieces should be small enough to pick up with chopsticks. Do the same for the breast side of the chicken.

Step 8

Place these pieces on a plate, laying the underside pieces first then the breast pieces on top.

Step 9

Take the wings and cut in half, and the legs, cut at the joints and then cut each joint in half again. Arrange these on the plate on either side of the breast meat.

Step 10

Take 2 scallions and slice them in a slant and sprinkle over the top of the chicken.

Step 11

To make the ginger dipping sauce, peel and finely chop the ginger and place in a small bowl. Finely chop the scallions and add to the bowl.

Step 12

Add the remaining ingredients for the dipping sauce and give it a good stir. Transfer to little serving bowls.