master stock poached chicken…

5 Jul

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It may seem a little unusual to some, no crispy skin, a little bit of jelly but oh so yummy poached chicken, chinese style.  You can usual buy them in bbq chinese shops but they always seem to be passed by for the bbq pork with crispy skin.

I’ve always roasted my chickens whole but after visiting the Chinatown Night Market and eating some traditional poached chicken, I remembered how much I loved it.

So in general you would not make the classic ginger/scallion oil with a soy poached chicken but no one’s the boss of me so I made it anyway.

Here’s the recipe for the master stock!

What you need!
2 leeks cut length-wise
4 green onion
4 garlic cloves (or I used the stalk of a garlic bulb chopped)
2 tbsp sugar
1 cup dark soy sauce
1 cup light soy sauce
1/2 cup mirin
1 cinnamon stick
12 peppercorns
1 knuckle size of ginger peeled and chopped
1 tsp anise seed
3 stalks of celery chopped
1 litre chicken stock
10 cups of water
1 4-5lb free-range organic chicken

What to do!
1.  Dump all of the veggies into the pot, you don’t have to be picky about how they are cut as they are just to flavour the stock.

master stock soy chicken urbanpocketknife

2.  Next put in all the liquid, put it on high heat and let it come to a boil.

master stock soy chicken urbanpocketknife

3.  Reduce heat and let the stock simmer for 15 minutes.  Drop in the chicken breast side down and make sure it is fully submerged, if it is not, add more water.

4.  Bring the pot back up to a boil, reduce again and let simmer for 15 minutes.  Turn off the stove and take the pot off the burner and set it aside with the lid on for 3 hours.  The chicken will be fully cooked and you can remove it when the liquid cools.

5.  Strain the master stock and freeze for future use if you like.  Just make sure to refresh the stock with new veggies the next time around.

Ginger Scallion Oil

master stock soy chicken urbanpocketknife

This is quite possibly the best part of eating poached chicken, this oil condiment is savoury and super aromatic and pairs with poached chicken amazingly!

Super easy, add 3 tbsp of both minced ginger and scallion (green onion) and a tsp of salt.  In a skillet, heat up about 3-4 tbsp peanut oil (do not let it smoke too much), drizzle on top of your toppings (be careful it can spit and be uber hot!).  Let cool and spoon over chicken.  Enjoy!

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