Poached chicken with ginger and shallots

all details

This is a particularly gentle way to cook chicken; the result is juicy, tender, just-cooked meat.

Poached chicken with ginger and shallots
Photo: Quentin Jones

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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  • Main Ingredients - Chicken
  • Cuisine - Chinese
  • Course - Main-course

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