“No-cook” soya-poached chicken

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  • 4 to 6
  • Easy
  • Dairy free
  • 10 minutes, plus 6 hours’ standing time
  • 5 minutes
  • Woolworths DMZ Pinot Noir 2017


  • 3 cups soya sauce
  • 1 litre Woolworths organic chicken stock
  • 1 stalk lemongrass, split lengthways
  • 2 star anise
  • 1 t Szechuan peppercorns
  • 1 stick cinnamon
  • 2 cloves garlic
  • 1 red chilli
  • 1 x 3 cm piece ginger, peeled
  • 1 whole free-range chicken
  • Grilled red cabbage, for serving
  • Steamed white rice, for serving

Cooking Instructions

Place all the ingredients except the chicken in large stock pot and bring to the boil. Remove from the heat and immediately submerge the bird in the liquid. Cover the pot with tinfoil and a tight-fitting lid. You can also use tinfoil to be really sure it's sealed. And don't open it to check whether it's cooking!

Allow to stand for 6 hours, then portion.

Serve with grilled red cabbage, steamed white rice and broth.

Cook’s note: This is a perfect dish to prep in advance and come home to on a busy weeknight. Freeze the broth and use in Asian noodle soups or to poach vegetables.

Browse more chicken recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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