Name: Basic stock-poached chicken
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 2 litre water; 1 cup shao hsing wine; 1 cup soy sauce; 3/4 cup brown sugar; 4 cloves, sliced garlic; 4 piece, sliced ginger; 1/2 bunch green onions; 4 star anise; 2 cinnamon quills; 1 zest sliced into strips orange; Chicken; 12 kilogram free-range chicken; steamed greens, rice, to serve

Ingredients

2 litre water

1 cup shao hsing wine

1 cup soy sauce

3/4 cup brown sugar

4 cloves, sliced garlic

4 piece, sliced ginger

1/2 bunch green onions

4 star anise

2 cinnamon quills

1 zest sliced into strips orange

Chicken

12 kilogram free-range chicken

steamed greens, rice, to serve

Method

1.Combine all stock ingredients in a large, heavy-based saucepan. Bring to boil on high. Reduce heat to low and simmer, uncovered, 30 minutes.

2.Lower chicken, breast- side down, into simmering stock, ensuring it is completely covered. Simmer 25 minutes.

3.Remove saucepan from heat and cool chicken completely in stock. Cover with a baking paper cartouche (to help keep the chicken submerged). Remove cooled chicken from stock, draining excess liquid back into pot.

4.Remove chicken legs and part of breast, following joint between thigh and breast. Chop chicken in half along breastbone. Remove wings and halve. Chop thighs and breast into slices. Spoon reserved stock over and serve at room temperature with greens and rice.

Master stock can be used over and over and will develop rich flavours over time. After every use, bring to boil, then strain, cool and freeze in an airtight container.
Note

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Ingredients

Method

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