Having made its way to the dinner tables of many Cantonese families, the poached chicken accompanied by soy and ginger is a Chinese classic worth learning to recreate. To enhance the flavours, we also added a touch of sesame oil and chilli. Now, all you need left are some noodles or rice to serve.
- 1.6 kg whole chicken
- 5 cm (2 inch) piece fresh ginger (25 g), sliced thinly
- 4 clove garlic, halved
- 2 whole star anise
- 2 cinnamon sticks
- 1 cup (250 ml) light soy sauce
- 1 cup (250 ml) Chinese cooking wine (Shao Hsing)
- ⅓ cup (75 g) white sugar
- 1 litre (4 cups) water
- ⅓ cup (80 ml) light soy sauce, extra
- 2 tsps sesame oil
- 2.5 cm (1 inch) piece fresh ginger (15 g), cut into matchsticks
- 2 clove garlic, cut into matchsticks
- 2 fresh long red chillies, sliced thinly
- ⅓ cup (80 ml) peanut oil
- 4 green onions, sliced thinly
- ½ cup fresh coriander leaves, loosely packed
Trim excess fat from chicken. Place chicken in a 4.5 litre (18 cup) slow cooker. Add sliced ginger, halved garlic, star anise, cinnamon, sauce, wine, sugar and the water to the cooker. Cook, covered, on low, for 6 hrs. Remove chicken from cooker, discard poaching liquid.
Cut chicken into 12 pieces, place on a heatproof platter. Drizzle extra sauce and sesame oil over chicken, sprinkle with ginger and garlic matchsticks and chilli.
Heat peanut oil in a small saucepan, over medium heat, until very hot, carefully drizzle over chicken. Top with onion and coriander.
TIP Chinese cooking wine is also known as Chinese rice wine, dry sherry can be used instead.
TIP To freeze, complete the recipe to the end of step 1. Pack into freezer-proof containers, leaving a 2.5 cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50 per cent) until heated through.