asian · CHICKEN
25 August 2021
Soy Poached Chicken
Created with Kikkoman
A midweek favourite in my house and a dish that keeps on giving! We love making Fried Rice the next day with any leftover rice, chicken and veggies.
Ingredients
- 1 whole free-range chicken (about 1.4kg), at room temperature
- 2 tsp rice bran oil
- 3cm ginger, finely sliced
- 3 cloves garlic, finely sliced
- 3 spring onions, chopped into 4cm pieces
- 4 star anise
- 3 cinnamon sticks
- 375ml (1½ cups) shaoxing wine
- 1 bottle (250ml) Kikkoman’s soy sauce
- ⅓ cup white sugar
- 2 tsp salt
- 4–6 cups chicken stock
To serve
- Steamed Asian greens
- Cooked white rice
- 1 long red chilli, finely sliced
- Radish pickles
Method
- Heat the rice bran oil in a 4L saucepan, which is only just big enough to hold the chicken, over medium heat. Add the garlic, ginger, star anise and cinnamon sticks. Cook, tossing for 2–3 minutes until the garlic and ginger are golden and fragrant.
- Add in the spring onion, shaoxing wine, chicken stock, white sugar, salt, and the Kikkoman Soy Sauce. Bring to the boil, then reduce to a simmer for 20 minutes.
- Add the chicken to the stock, breast side up and bring to the boil again and cook for 20 minutes. Remove from the stove top, place on the lid, and allow the chicken finish cooking and cool slightly in the stock for 1 hour.
- Remove the chicken from the stock and slice into pieces. Strain the stock, discarding the solids, and drizzle over the chicken. Serve alongside steamed Asian greens, rice, chilli slices and pickles.
Notes
4–6 cups of chicken stock: depending how much you need to cover your chicken.
Steamed asian greens: like bok choy, pak choy, gai lan.
You’ll find Shaoxing at Asian grocers.
Watch Hayden make it
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