Name: Poached chicken with soy and sesame
Cook time: 390 min
Total time: 390 min
Yield: 4
Ingredients: 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

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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Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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