Chicken poached in Chinese stock

Chicken poached in Chinese stock

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
50 g piece fresh root ginger
1/2 bunch spring onions, white part only
1 litre Chicken and veal stock
500ml shaoxing rice wine
100g yellow rock sugar or palm sugar, (or brown sugar)
100ml dark soy sauce
3 pared strips orange zest
3 star anise
2 garlic cloves
2 cinnamon sticks
1.5 litres water
1 chicken, about 1.35 kg


  1. Peel and thinly slice the ginger and slice the spring onions. Put all the ingredients, except the chicken, into a large pan. Bring to the boil, skimming as necessary, then reduce the heat and simmer very gently for 1–1½ hours.
  2. Remove the pan from the heat and strain the stock through a muslin-lined or a fine sieve. Discard the flavouring ingredients.
  3. Return the strained stock to the pan and add the chicken, with more water if necessary so that the bird is nearly covered. Cover with a damp cartouche and bring to a bare simmer. Poach the chicken for 1 hour. Remove from the heat and leave the chicken in the liquor for a further 1 hour, to complete the cooking process and to allow the flavours to permeate the flesh. The chicken is cooked when its legs feel loose and wobbly.
  4. Remove the chicken from the stock. The chicken can now be used either at room temperature, skinned in salads, or can be chilled, uncovered, to allow the skin to dry, and then fried to crisp the skin.


  • This aromatic stock can be skimmed of fat, boiled for 5 minutes, cooled and then frozen and used again. Chicken joints can also be poached in this stock.
Leiths School of food and wine
cookery course
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