Kylie Kwong's master stock poached chicken

Name: Kylie Kwong's master stock poached chicken
Cook time: 2 h 30 min
Yield: 4-6 as part of a banquet
Cuisine: Chinese
Ingredients: 1 x 1.6 kg free-range chicken

Kylie Kwong

Updated January 14, 2019,first published November 15, 2017

Time:2 hours +Serves:4-6 as part of a banquet

Straightforward, versatile and delicious, this is a super useful recipe to add to your repertoire

Ingredients

1 x 1.6 kg free-range chicken

Master stock

6 litres cold water
3 cups shao hsing wine or dry sherry
8 spring onions, trimmed and cut in half crossways
12 garlic cloves, crushed
1 1/2 cups ginger slices
1/3 cup sea salt

Method

Step 1
Place all stock ingredients in a large stockpot and bring to the boil. Reduce heat and simmer gently for 40 minutes to allow the flavours to infuse.
Step 2
Rinse the chicken under cold water. Trim away excess fat from inside and outside cavity, but keep neck, parson's nose and winglets intact. Lower chicken, breast-side down, into simmering stock, ensuring it is fully submerged. Poach chicken gently for exactly 14 minutes. There should be no more than an occasional ripple breaking the surface; adjust the temperature, if necessary, to ensure stock does not reach simmering point again.
Step 3
Remove stockpot immediately from the stove and allow chicken to steep in the stock for 3 hours at room temperature to complete the cooking process. Using tongs, gently remove chicken from the stock, being careful not to tear the breast skin. Place chicken on a tray to drain and allow to cool. Strain the stock and freeze it to use for another dish. Meanwhile, make the two dipping sauces: ginger, coriander and spring onion and black bean and ginger.
Step 4
Chop the chicken Chinese-style and serve with dipping sauces on the side.