Recipe Centre

Asian poached chicken

Preparation time: 15 minutes

Cooking time: 45 minutes plus 3 hours steeping time

Ingredients
1.50 kg free-range chicken, rinsed and dried
FOR THE WHITE STOCK
4 cloves garlic, crushed
1 x 5 cm ginger, peeled and sliced into matchsticks
2 star anise
1 stick cinnamon
1 whole chilli
1 onion, peeled and quartered
2 carrots, peeled and sliced
1 bunch spring onions
2 stalks lemongrass, cut into large chunks
250 ml dry sherry or rice wine
2 litres homemade chicken stock OR
30 ml stock powder
10 ml sugar
5 ml salt
2 ml white pepper

Method:
Place all stock ingredients in a large pot and bring to the boil.
Reduce heat and simmer gently for 15 minutes.
Rinse chicken and pat dry.
Trim excess fat from inside and outside.
Place chicken in stock, breast-side down, making sure it is entirely submerged.
Poach for 30 minutes, at a very slow simmer. It must not reach boiling point again.
Remove from stove and allow chicken to steep in stock for three hours.
If you like, you could do this in the morning and leave the chicken in the stock all day.
Remove chicken from stock, try not to tear the skin.
Cut into portions (the breast should be cut into three or four chunks), place in heated bowls, ladle over stock and serve with soya sauce, fresh coriander and sliced spring onion on the side.

Recipe From : Men's Health April 01, 2005

Recipe from Men's Health : April 01, 2005 See what Men's Health has in store this month. Subscribe now and save!