Asian-Style Poached Chicken & Stock

Asian-Style Poached Chicken & Stock

Soups

This fragrant, clean-tasting stock is great to have in the freezer.

Ingredients #

  • 5 scallions, cut into 3 pieces
  • 1 yellow onion, quartered
  • 2 long red chiles, halved
  • 3.5 ounces ginger, peeled and sliced
  • 6 cloves garlic, crushed
  • 1/4 cup soy sauce
  • 1 cup Chinese cooking wine (Shaoxing) or dry sherry
  • 1/4 cup sugar
  • 4 quarts plus 1 cup water
  • 1 whole chicken

Instructions #

Place the green onion, brown onion, chiles, ginger, garlic, soy sauce, cooking wine, sugar and water in a large pot over high heat. Stir to combine and bring to the boil.

Add the chicken, breast-side down. Reduce the heat to low and cook for 30 minutes.

Remove from the heat, cover with a tight-fitting lid and allow to stand for 1 hour.

Remove the chicken from the stock and allow to cool slightly. Shred the chicken, discarding the skin and bones, and set aside.

Strain the stock into a large heatproof bowl, discarding the solids. Allow to cool. Skim any excess fat from the surface.