Chinese-poached chicken in aromatics

• 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

1. 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.
2. 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.
3. 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.
4. 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.

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