Poached Chicken in Fragrant Stock

1.8 kg Chicken ( organic if possible )

2 bunches baby bok choy

2 cups jasmine Rice

Fragrant Stock

2.5 Litres Chicken Stock

330 ml light soy sauce

200 ml mirin

200g brown sugar

5 cm knob of ginger roughly chopped

2 star anise

3 cinnamon quills

60 ml white wine vinegar

1 large chilli cut in half

the peel of 1 orange

Shallot dressing 

4-6 spring onions , finely sliced

1 tablespoon grated ginger

1 garlic clove finely grated

2 teasponns sea salt

40ml grapeseed oil

30 ml rice wine vinegar

 

 

 

 

 

For the stock, place all of the ingredients in the 7 litre stockpot, bring to the boil then reduce the heat and simmer for a few minutes. Submerge the whole chicken into the stock, cover with the valve open. Bring the termperature to a medium high heat until the whistle sounds. Close the vent and turn the burner down to the lowest possible heat setting for 30 minutes and then turn the burner off. Allow the chicken to poach for another 60 minutes without lifting the cover.

For the shallot dressing, combine all the ingredients in a bowl and mix well.

Carefully remove the bird from the stock , carve into pieces, top with the shalott dresseing and serve with the bok choy and jasmine rice as sides. Enjoy !!!

TIP. Don't waste the stock. It can be strained and reused as a stock or frozen for a decious Asian flavour soup base .