Gently poached in a ginger and spring onion broth, this chicken comes out super juicy and packed with delicate flavour. Eat it warm with rice or shred it cold into salads.
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Serves
6
Large Whole Chicken
Spring Onion
Fresh Ginger
Garlic
Salt
Water
Optional
Chicken Stock Cube
Serves
6
Large Whole Chicken
Spring Onion
Fresh Ginger
Garlic
Salt
Water
Optional
Chicken Stock Cube
Unlock Mob Premium
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Pop the chicken into a large pot and cover with cold water or chicken stock, if you’ve got some knocking about. Chop the spring onions into big chunks. Roughly slice the ginger and smash the garlic. Chuck it all into the pot with the salt.
Step 2.
Set the pot over a high heat and bring it up to a proper rolling boil. As soon as it's bubbling, turn off the heat, whack a lid on and leave it to poach gently in the hot liquid for 90 mins.
Step 3.
After 90 mins, take off the lid and remove the chicken. Leave it to rest at room temperature for at least another 30 mins. Carve off the breasts and shred the legs.
Step 4.
Strain the broth into a bowl or jug, chucking out the spring onions, ginger and garlic. Don’t waste that broth, it’s gold. Perfect for sipping or spooning over rice.
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