Poached chicken with ginger and shallots
This is a particularly gentle way to cook chicken; the result is juicy, tender, just-cooked meat.
Ingredients
1 chicken, rinsed
2 knobs ginger, sliced
5 shallots, trimmed
2 tbsp soy sauce
1 tbsp Chinese rice wine
1 star anise
½ tsp sesame oil
Sea salt
Vegetable oil
Method
Put chicken in a snug-fitting saucepan. Cover with cold water. Remove chicken and add one knob ginger, two shallots, soy sauce, rice wine, star anise and sesame oil to water. Bring to the boil. Place chicken, breast side down, into pot and return to the boil. Cover with a lid, remove from heat and stand for two hours. In a mortar and pestle, pound remaining ginger, shallots and a pinch of sea salt into a paste. Cover with a little vegetable oil. Remove chicken from pot, remove breast and legs and cut into pieces. Serve with ginger-and-shallot paste.
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