This is sponsored content for Lilydale
This chicken dish leaves you with a flavourful poaching stock that you can use again and again. Once the chicken is out, strain the rest of the solids, bring the liquid back to the boil and it can be frozen for a couple of months.
- 6 Lilydale chicken drumsticks or a whole 1.8kg chicken
- 1 cup soy sauce
- 1 cup dark soy sauce
- 1 brown onion, unpeeled and halved
- 3 garlic cloves, unpeeled and bruised
- 1 thumb-sized knob of ginger, thickly sliced and bruised
- 2 star anise
- 2 cinnamon sticks
- 1 cup caster sugar
- 1 bunch gai lan (Chinese broccoli), cut into 6-10cm lengths
- 1 tbsp vegetable oil
- 1 tsp salt
- Combine the soy sauces, onion, garlic ginger, star anise, cinnamon and sugar in a large pot with 1 litre of water. Bring to the boil and stir to dissolve the sugar. Add the chicken pieces, put the lid on and reduce the heat to very low. Poach over low heat for 45 minutes, then remove the chicken to a serving plate to rest.
- Take about 1½ cups of the chicken poaching liquid and transfer to a small saucepan (you can freeze the remaining poaching liquid to use again another time). Simmer for about 10 minutes to reduce the liquid by half.
- Bring a medium saucepan of water to the boil add the gai lan stalks, then the leaves. Pour the oil over the water and add the salt. Cook the gai lan for 2 minutes then remove and transfer to a serving plate.
- Pour the sauce over the drumsticks and serve with the greens.
For nearly 20 years, passionate Lilydale farmers have been perfecting free range farming based on one simple belief: chicken that's raised better, tastes better. Today, our commitment to quality and to the welfare of our chickens is what sets us apart.
We work hard to raise Australia's favourite free range chicken. But that kind of devotion makes all the difference.
From our farm to your plate. Where the finest ingredients transform into memorable dishes.
Lilydale. Dedication you can taste.