Soy and Chilli
Poached Chicken

:: Serves 4

:: Cooking time; 1 hour 20 minutes

:: Ingredients

1 x 1.6 kg chicken

Stock
2 litres cold water
1 litre chicken stock
1 cup soy sauce
2 tablespoons brown sugar
250ml shao hsing vinegar
3 star anise
1 leek, trimmed
1 20 cm knob of ginger, finely shredded
8 spring onions, trimmed
12 garlic cloves, crushed
Rind of 1 lemon
2 tablespoons sea salt
½ cup sugar, extra
Long red chillies, seed and sliced
Coriander sprigs

:: Method

Place all stock ingredients in a 10 litre stockpot and bring to the boil. Reduce heat and simmer gently for 15 minutes to allow the flavours to infuse. Meanwhile, rinse the chicken under cold running water. Trim away any excess fat for around the neck and cavity. Lower the chicken, breast side down, into the simmering stock, ensuring it is fully submerged. Poach chicken gently for exactly 20 minutes, ensuring the stock does not reboil. Turn off the heat, and allow the chicken to rest in the poaching liquid for 1 hour to complete the cooking process.

Using tongs, gently remove the chicken from the poaching liquid. Place 1 cup of the poaching liquid into a pan and bring to the boil, add the sugar and reduce until slightly thickened.

Serve the chicken sliced over steamed greens, topped with a little liquid and chilli and coriander.