Basic Asian-style Poached Chicken – a guest recipe by Donna Hay
Recipe from Basics to Brilliance by Donna Hay.
Once you have made this recipe, try it in Donna’s Feel-Good Chicken Soup.
5 spring onions, cut into 3 pieces
1 brown onion, quartererd
2 long red chillies, halved
100g ginger, peeled and sliced
6 cloves garlic, bruised
60ml light soy sauce
250ml Chinese cooking wine (shoaxing)
55g caster sugar
4 litres water
1.8kg whole chicken
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.
TIPS
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.
