Chicken under hot sauce

1 serving


lower the prepared chicken into boiling water, bring to a boil, remove from the heat and cool a little without taking the bird out of the water. then put the pan back on the heat, bring to the boil and cool again. repeat this operation 3 more times (only 5 times). remove the chicken from the water, carefully separate the flesh from the bones and divide the meat into thin long strips - "feathers. " put the chopped chicken on a dish. for the sauce, finely chop the onion and ginger and mix with the rest of the ingredients. chicken can be served, poured with hot sauce, or each guest will independently dip chicken "feather" in the sauce.