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Asian poached chicken

Recipe from: 4/1/2005 12:00:00 AM

Ingredients 17
Servings 4
Time 15 minutes


  • 1.50
    free-range chicken, rinsed and dried
  • 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
    dry sherry or rice wine
  • 2
    homemade chicken stock OR
  • 30
    stock powder
  • 10
  • 5
  • 2
    white pepper


45 minutes plus 3 hours steeping time
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.

Read more on: poach  |  poultry

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