Donna Hay: This ten­der, easy chicken dish is a real crowd pleaser

Gen­tly poached with aro­mat­ics, this sat­is­fy­ing and ten­der chicken is sim­ple yet im­pres­sive – per­fect for a fuss-free Sun­day din­ner

Sunday Tasmanian - Tassie Living - - NEWS - “The light and fra­grant broth is the se­cret to this nour­ish­ing main” by Donna Hay


• 1.6kg whole chicken • 4 litres cold wa­ter • 2 star anise • 5cm-piece gin­ger, sliced • 1 bulb gar­lic, halved • ¹∕³ cup (80ml) Chi­nese cook­ing wine • ¼ cup (55g) white sugar • ¹∕³ cup (80ml) soy sauce

• steamed rice, steamed gai lan (Chi­nese broc­coli), thinly sliced small red chill­ies, and co­rian­der leaves, to serve


STEP 1 Place the chicken, wa­ter, star anise, gin­ger, gar­lic, wine, sugar and soy sauce in a large saucepan, en­sur­ing the chicken is com­pletely sub­merged. Place over medium heat, bring to the boil and cook for 15 min­utes. Re­move from the heat, cover with a lid and al­low to stand for 1 hour.

STEP 2 Re­move the chicken from the broth and slice. Di­vide the rice, gai lan and chicken be­tween bowls.Top with the chilli and co­rian­der and spoon over the chicken broth to serve. Serves 6.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.