Photo of Asian-style poached whole chicken by WW

Asian-style poached whole chicken

8
8
8
SmartPoints® value per serving
Total Time
1 hr 20 min
Prep
20 min
Cook
1 hr
Serves
4
Difficulty
Moderate
This Chinese-style chicken is infused with authentic flavours and is incredibly moist and tender. You can freeze the leftover broth to cut your future cooking time

Ingredients

salt reduced chicken stock

6 cup(s), (1.5L)

cornflour

2 tsp

reduced salt soy sauce

125 ml

Pandaroo Chinese Cooking Wine

125 ml, (shaoxing wine)

brown sugar

¼ cup(s), (55g)

green shallot(s)

3 individual, thickly sliced

garlic

3 clove(s), thinly sliced

fresh ginger

1 tbs

cinnamon quill

1 whole, peeled, thinly sliced

star anise

4 individual

orange rind

50 g

orange juice

125 ml

whole raw skinless chicken

630 bag(s), (Buy 1.4kg)

sunflower oil

1 tsp

carrot(s)

2 medium, thinly sliced

broccolini

1 bunch(es), cut into 5cm lengths

bok choy

1 bunch(es), (baby), cut into 5cm lengths

snow peas

100 g, halved

Instructions

  1. Combine stock, sauce, wine, sugar, shallots, garlic, ginger, cinnamon, star anise, rind, juice and 1.5L (6 cups) water in a large saucepan over medium heat. Stir until sugar dissolves. Bring to the boil. Add chicken and return to the boil. Reduce heat and simmer, partially covered, for 45 minutes. Remove from heat and leave chicken in stock for 15 minutes or until cooked through.
  2. Transfer chicken to a plate. Strain stock into a large bowl and set aside. Discard solids. Remove and discard skin from chicken. Cut chicken into serving pieces. Cover to keep warm. 3 Heat a wok over a high heat. Add oil and heat for 30 seconds. Add carrots and stir-fry for 2 minutes. Add broccolini, bok choy and snow peas and stir-fry for 1 minute. Add 2 tbs water and stir-fry for 2 minutes or until vegetables are tender.
  3. Meanwhile, blend cornflour with 2 tablespoons reserved stock in a small saucepan until smooth. Add 1½ cups (375ml) reserved stock and cook, stirring, over high heat for 2 minutes or until sauce boils and thickens slightly. Serve chicken with stir-fried vegetables and sauce.

Notes

SERVING SUGGESTION: Jasmine rice.

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