Donna Hay: Asian-style poached chicken recipe
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Makes one quanity
Ingredients
*5 green onions, cut into 3 pieces
*1 brown onion, quartered
*2 long red chillies, halved
*100g ginger, peeled and sliced
*6 cloves garlic, bruised
*60ml light soy sauce
*250ml Chinese cooking wine (Shaoxing)
*55g caster sugar
*4 litres water
*1 x 1.8kg whole chicken
Method
1. Place the green onion, brown onion, 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.
2. Add the chicken, breast-side down. Reduce the heat to low and cook for 30 minutes.
3. Remove from the heat, cover with a tight-fitting lid and allow to stand for 1 hour.
4. Remove the chicken from the stock and allow to cool slightly. Shred the chicken, discarding the skin and bones, and set aside.
5. Strain the stock into a large heatproof bowl, discarding the solids. Allow to cool. Skim any excess fat from the surface.
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Basics to Brilliance by Donna Hay is published by Fourth Estate, an imprint of HarperCollins, £25