Poached chicken in master stock

20 minutes prep.

1.5 hours cooking

Serves 4

Ingredients

  • 1.8kg chicken (organic if possible)
  • 2 bunches of baby bok choy
Master Stock
  • 1.6 litres chicken stock
  • 330ml light soy sauce
  • 200ml rice wine vinegar
  • 200g castor sugar
  • 5cm knob of ginger, roughly chopped
  • 2 star anise
  • 3 cinnamon quills
  • 60ml sherry vinegar
  • 2 small chillies, cut in half
  • 1 orange, peel only
Spring Onion and Ginger Mix
  • 4 spring onions, finely chopped
  • 1 tablespoon finely chopped ginger
  • 1/5 clove of garlic, finely chopped
  • 20ml peanut oil
  • 2 teaspoons sea salt
  • 20ml rice wine vinegar
  • freshly ground pepper

Method

  1. Combine all the ingredients for the spring onion and ginger mix in a bowl.
  2. To prepare the master stock, place all the ingredients in a stockpot and simmer for 20 minutes.
  3. Bring to a boil and add the whole chicken, then reduce the heat and simmer for a further 5 minutes.
  4. Turn off heat, cover with the lid and leave for 1.5 hours
  5. When ready to serve blanch the bok choy in salted, boiling water for 30 seconds, then refresh in ice water.
  6. Cut the chicken into pieces and serve with the bok choy, the spring onion and ginger mix, and some steamed rice.
RECIPES

Poached chicken in master stock

20 minutes prep.

1.5 hours cooking

Serves 4

Ingredients
Method

Ingredients

  • 1.8kg chicken (organic if possible)
  • 2 bunches of baby bok choy
Master Stock
  • 1.6 litres chicken stock
  • 330ml light soy sauce
  • 200ml rice wine vinegar
  • 200g castor sugar
  • 5cm knob of ginger, roughly chopped
  • 2 star anise
  • 3 cinnamon quills
  • 60ml sherry vinegar
  • 2 small chillies, cut in half
  • 1 orange, peel only
Spring Onion and Ginger Mix
  • 4 spring onions, finely chopped
  • 1 tablespoon finely chopped ginger
  • 1/5 clove of garlic, finely chopped
  • 20ml peanut oil
  • 2 teaspoons sea salt
  • 20ml rice wine vinegar
  • freshly ground pepper

Method

  1. Combine all the ingredients for the spring onion and ginger mix in a bowl.
  2. To prepare the master stock, place all the ingredients in a stockpot and simmer for 20 minutes.
  3. Bring to a boil and add the whole chicken, then reduce the heat and simmer for a further 5 minutes.
  4. Turn off heat, cover with the lid and leave for 1.5 hours
  5. When ready to serve blanch the bok choy in salted, boiling water for 30 seconds, then refresh in ice water.
  6. Cut the chicken into pieces and serve with the bok choy, the spring onion and ginger mix, and some steamed rice.
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