Basic Asian-style Poached Chicken by Donna Hay
An extract from Donna Hay’s book Basics to Brilliance. Once you have made this recipe, try it in Donna’s FEEL GOOD CHICKEN SOUP RECIPE.
5 spring onions, cut into 3 pieces
Place the spring onions, brown onions, chilli, ginger, garlic, soy sauce, cooking wine, sugar and water in a large saucepan over high heat. Stir to combine and bring to the boil.
Add the chicken, breast-side down. Reduce the heat to low and cook for 30 minutes.
Remove from the heat, cover with a tight-fitting lid and allow to stand for 1 hour.
Remove the chicken from the stock and allow to cool slightly. Shred the chicken, discarding the skin and bones, and set aside.
Strain the stock into a large heatproof bowl, discarding the solids. Allow to cool. Skim any excess fat from the surface.
Use the flavourful shredded chicken in soups, sandwiches and salads.
You can freeze the chicken stock in airtight containers for up to 3 months. Thaw it to use in anything from Asian-flavoured soup bases to fragrant noodle dishes. It’s also perfect for poaching chicken breasts in for extra-tasty salads, sandwiches and rolls.
We use DPD to deliver items to addresses throughout mainland UK.
You may select your preferred delivery day during check-out. Next day deliveries have a cut-off time of 12pm (please note next day delivery is not available on all items).
Gift messages may be added at check-out.
Your order will arrive in a Daylesford branded, 100% recycled cardboard box packed with shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled.
Please visit our Delivery & Returns page for more information.