Poached Chicken with Ginger and Shallots
1 chicken, rinsed
2 knobs of ginger, sliced
5 shallots, trimmed
2 tbsp soy sauce
1 tbsp Chinese rice wine
1 star anise
1/2 tsp sesame oil
- Place chicken in a snug-fitting saucepan and cover with cold water. Then remove the chook and add one knob of ginger, two shallots, soy sauce, rice wine, star anise and sesame oil to the water. Bring water to the boil.
- Place chicken, breast side down, back into the pot and return to the boil. Cover saucepan with a lid, remove from heat and stand for two hours.
- In a mortar and pestle, pound the remaining ginger, shallots and a pinch of sea salt into a paste. Cover with a little vegetable oil.
- Remove chicken from the pot. Then remove the breast and legs and cut into pieces. Serve with ginger and shallot paste.