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
• 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.