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.
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.