Name: Poached chicken with ginger and shallot sauce
Prep time: 25 min
Cook time: 165 min
Total time: 190 min
Yield: 4
Ingredients: 1 organic chicken; 1 onion, roughly chopped; 1 carrot, roughly chopped; 1 stick celery, roughly chopped; 1 bunch coriander, stems only; 8 black peppercorns; 1 tablespoon salt; 1 1/2 cup (315g) jasmine rice; coriander leaves, to serve; Ginger and shallot sauce; 1 cup (85g) sliced shallots; 1/4 cup (75g) finely grated ginger; 1 tablespoon sea salt flakes; 3/4 cup (185ml) vegetable oil; 1 teaspoon sesame oil

Ingredients

1 organic chicken

1 onion, roughly chopped

1 carrot, roughly chopped

1 stick celery, roughly chopped

1 bunch coriander, stems only

8 black peppercorns

1 tablespoon salt

1 1/2 cup (315g) jasmine rice

coriander leaves, to serve

Ginger and shallot sauce

1 cup (85g) sliced shallots

1/4 cup (75g) finely grated ginger

1 tablespoon sea salt flakes

3/4 cup (185ml) vegetable oil

1 teaspoon sesame oil

Method

1.Wash the chicken under cold running water and place into a large stock pot along with the onion, carrot, celery, coriander stems, peppercorns and salt.

2.Fill the pot three quarters full of cold water, cover with a lid and bring to the boil.

3.Once the stock is boiling, reduce the heat and allow to simmer gently for 15 minutes, then turn off the heat and leave, covered, for 2 hours.

4.To make the ginger and shallot sauce, place all ingredients into a bowl and stir to combine.

5.Remove the chicken from the stock and peel away the skin. Carefully remove the breasts, then shred the remaining meat from the chicken.

6.Place the rice into a saucepan with 3 cups of the stock, cover and simmer until the rice is cooked.

7.To serve, place some rice into a bowl and top with the chicken, ginger and shallot sauce and a sprig of coriander.

Ginger aids digestion and is useful in the treatment of nausea.
Note

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Ingredients

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