Asian recipes
3½ hours
Chinese-poached chicken in aromatics
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Chinese-poached chicken in aromatics
6
Easy
20 minutes
3½ hours
Ingredients
- 1 cup soya sauce
- 2 cups chicken stock
- 2 star anise
- 2 cinnamon sticks
- 1 x 10 cm piece ginger, thinly sliced lengthways
- 4 cloves garlic
- 4 pieces orange peel
- 1 free-range whole chicken
- 50 g Tenderstem broccoli
- 100 g baby pak choi, halved lengthways
- 3 spring onions, thinly sliced
- 2 t sesame oil
- Cooked jasmine rice, for serving
Method
- Place the soya sauce, stock, star anise, cinnamon, ginger, garlic and orange peel into a large saucepan. Add the chicken, breast side down, and bring to the boil.
- Reduce to a simmer and cook for 15 minutes. Turn off the heat and leave the chicken in the pan for 3 hours, covered with a lid.
- Blanch the broccoli and pak choi for a few seconds, then refresh in ice cold water. Fry the spring onions in the sesame oil until crispy. Drain on kitchen paper.
- Serve the chicken with the rice, broccoli, pak choi and spring onions.
Cook's note: This might just be the most succulent, tender chicken you’ll ever taste. The bird is cooked whole and slowly absorbs the flavours of orange peel, ginger, star anise and cinnamon.