Master Courtney’s master stock chicken with the trusty 24cm Casserole Pan from the MasterChef Cookware range from Coles. It’s perfect for poaching chicken.
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Place the cooking wine, soy sauce or tamari, honey, ginger, mandarin peel, cinnamon, star anise, spring onion, garlic and chilli, if using, in a large saucepan or casserole pan. Add 2 cups (500ml) water and stir until well combined. Bring to the boil over high heat. Cook for 5 mins or until the mixture is aromatic. Season.
Add the chicken, breast-side down, to the pan. Top up with extra water, if needed, so the chicken is just covered. Return to the boil. Reduce heat to very low and cook for 60-70 mins or until the chicken is cooked through.
Meanwhile, to make the ginger and spring onion relish, place the olive oil or sunflower oil in a small saucepan over medium heat until just smoking. Place the spring onion and ginger in a small heatproof bowl. Add the sesame oil to the hot oil, then carefully pour the oil mixture over the ginger in the bowl. Once the bubbles subside, add the vinegar, sugar, salt and pepper and stir to combine.
Use tongs to remove the chillies, if using, from the stock. Transfer to a clean work surface and finely chop.
Transfer chicken to a board and set aside for 10 mins to rest. Use a large sharp knife to cut the chicken into portions and place on a large serving platter. Spoon a little of the warm stock over the chicken and serve with the relish, chilli, if using, rice and Asian greens.
COOK. STORE. SAVE.
Smart swap: Don’t have Chinese cooking wine? Try dry sherry or mirin seasoning instead.
Use it up: Strain the remaining master stock into an airtight container and discard solids. Freeze for up to 3 months. Thaw, then reheat in a saucepan and serve with cooked chicken or tofu, noodles and whatever veg you have in the fridge.