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Kylie Kwong's master stock poached chicken

Kylie Kwong
Kylie Kwong

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Poached chicken
Poached chicken William Meppem
Time:2 hours +Serves:4-6 as part of a banquet

Straightforward, versatile and delicious, this is a super useful recipe to add to your repertoire

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Ingredients

  • 1 x 1.6 kg free-range chicken

Master stock

  • 6 litres cold water

  • 3 cups shao hsing wine or dry sherry

  • 8 spring onions, trimmed and cut in half crossways

  • 12 garlic cloves, crushed

  • 1 1/2 cups ginger slices

  • 1/3 cup sea salt

Method

  1. Step 1

    Place all stock ingredients in a large stockpot and bring to the boil. Reduce heat and simmer gently for 40 minutes to allow the flavours to infuse.

  2. Step 2

    Rinse the chicken under cold water. Trim away excess fat from inside and outside cavity, but keep neck, parson's nose and winglets intact. Lower chicken, breast-side down, into simmering stock, ensuring it is fully submerged. Poach chicken gently for exactly 14 minutes. There should be no more than an occasional ripple breaking the surface; adjust the temperature, if necessary, to ensure stock does not reach simmering point again.

  3. Step 3

    Remove stockpot immediately from the stove and allow chicken to steep in the stock for 3 hours at room temperature to complete the cooking process. Using tongs, gently remove chicken from the stock, being careful not to tear the breast skin. Place chicken on a tray to drain and allow to cool. Strain the stock and freeze it  to use for another dish. Meanwhile, make the two dipping sauces: ginger, coriander and spring onion and black bean and ginger.

  4. Step 4

    Chop the chicken Chinese-style and serve with dipping sauces on the side.

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Kylie KwongKylie Kwong is a chef, restaurateur and recipe writer.

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Original URL: https://www.smh.com.au/goodfood/recipes/kylie-kwongs-poached-chicken-20171115-gzlt1a.html