This is a traditional Chinese cooking method and technically a poach-braise. It delivers beautifully tender, silky meat and it couldn’t be easier.
Ingredients: (Serves 4)
- 4 celery sticks, cut into 1 cm pieces
- 2 large carrots, peeled and roll-cut into 1 cm pieces
- 2 large onions, cut into 1 cm dice
- 1 teaspoon black peppercorns
- 2 bay leaves
- 2 sprigs fresh thyme
- ΒΌ bunch fresh flat-leaf parsley
- 2 star anise
- 2 tablespoons finely chopped fresh ginger
- 125 ml naturally brewed soy sauce or wheat-free tamari sauce
- 1.9 liters fresh chicken stock or stock made from low-salt chicken stock cubes, plus extra if needed
- Sea salt and freshly ground black pepper
- One 2.25-2.7 kg whole chicken, wing tips folded over the back
Method:
In a tall, wide saucepan or large flameproof casserole dish, combine the celery, carrots, onions, peppercorns, bay leaves, thyme, parsley, star anise, ginger and soy sauce. And the stock and season with salt and pepper.
Season the chicken inside and out with salt and pepper. Add the chicken to the pot breast side up. It should be completely covered with stock, but if not, add more.
Cover and bring just to a simmer over a medium-high heat. Reduce the heat to low and barely simmer for 45 minutes. Turn off the heat and leave to stand, covered, for 3o minutes to 1 hour (the chicken won’t cook any further after 3o minutes). Remove the chicken and strain the broth, reserving the vegetables. Carve the chicken and serve with the vegetables and bowls of the broth.
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