Poached chicken with soy and sesame

  • 6 hrs 30 mins cooking
  • Serves 4
  • Print
Whole chicken poached in a flavoursome Chinese-style broth with star anise, soy, cinnamon and sesame creates tender and delicious meat. Serve with your choice of noodles or rice.
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Poached chicken with soy and sesame
  • 1.6 kilogram whole chicken
  • 5 centimetre (2-inch) piece fresh ginger (25g), sliced thinly
  • 4 clove garlic, halved
  • 2 whole star anise
  • 2 cinnamon sticks
  • 1 cup (250ml) light soy sauce
  • 1 cup (250ml) chinese cooking wine (shao hsing)
  • 1/3 cup (75g) white sugar
  • 1 litre (4 cups) water
  • 1/3 cup (80ml) light soy sauce, extra
  • 2 teaspoon sesame oil
  • 2.5 centimetre (1-inch) piece fresh ginger (15g), cut into matchsticks
  • 2 clove garlic, cut into matchsticks
  • 2 fresh long red chillies, sliced thinly
  • 1/3 cup (80ml) peanut oil
  • 4 green onions, sliced thinly
  • 1/2 cup fresh coriander leaves, loosely packed


Poached chicken with soy and sesame
  • 1
    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 hours. Remove chicken from cooker, discard poaching liquid.
  • 2
    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.
  • 3
    Heat peanut oil in a small saucepan, over medium heat, until very hot, carefully drizzle over chicken. Top with onion and coriander.


Chinese cooking wine is also known as chinese rice wine, dry sherry can be used instead. To freeze Complete the recipe to the end of step 1. Pack into freezer-proof containers, leaving a 2.5cm (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%) until heated through.

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