Name: Asian poached chicken
Prep time: 15 min
Cook time: 225 min
Total time: 240 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.50 kg chicken; 4.00 garlic cloves, crushed; 1.00 fresh ginger cut into matchsticks; 2.00 star anise; 1.00 cinnamon stick; 1.00 fresh chillies; 1.00 onion peeled and quartered; 2.00 carrots peeled and sliced; 1.00 spring onions a bunch; 2.00 lemongrass cut into large chunks; 250.00 ml sherry dry or rice wine; 2.00 Litres stock chicken; 30.00 ml stock powder; 10.00 ml sugar; 5.00 ml salt; 2.00 ml white pepper

Recipe Disclaimer

Tap for method

Ingredients (16)

1.50 kg

chicken

FOR THE WHITE STOCK

4.00	garlic — cloves, crushed
1.00	fresh ginger — cut into matchsticks
2.00	star anise
1.00	cinnamon — stick
1.00	fresh chillies
1.00	onion — peeled and quartered
2.00	carrots — peeled and sliced
1.00	spring onions — a bunch
2.00	lemongrass — cut into large chunks
250.00 ml	sherry — dry or rice wine
2.00 Litres	stock — chicken
30.00 ml	stock powder
10.00 ml	sugar
5.00 ml	salt
2.00 ml	white pepper

Tap for ingredients

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.