Serves 6 - Prep 20 minutes - Cooking 1 hour
1.8 kg Coles RSPCA Approved Whole Chicken, cut into portions
2 cups (500ml) chicken stock
3/4 cup (185ml) soy sauce
1/2 cup (125ml) dry sherry
1/2 cup (110g) brown sugar
2 sticks cinnamon
4 whole star anise
4 strips orange or mandarin peel
2 cloves garlic, thinly sliced
5 cm-piece fresh ginger, cut into matchsticks
Spring onions, cut into matchsticks, to serve
Steamed jasmine rice, to serve
1/4 cup (60ml) oyster sauce
1 tsp ginger, finely grated
1 bunch gai lan (Chinese broccoli), ends trimmed
1 bunch choy sum, ends trimmed
- Place the chicken pieces in a large saucepan. Pour over the chicken stock, soy sauce, sherry, sugar, cinnamon, star anise, orange peel, garlic and ginger. Place over high heat and bring to the boil. Reduce heat to low and cook, turning occasionally, for 1 hour or until chicken is cooked through and very tender.
- Meanwhile, to make the Asian greens, combine the oyster sauce and ginger in a small bowl. Cook the gai lan and choy sum in a steamer basket over a wok of simmering water for 3 minutes or until tender. Transfer to a serving platter and drizzle with oyster sauce mixture.
- Transfer the chicken pieces to the serving platter. Ladle over some of the poaching liquid. Sprinkle with spring onion. Serve with steamed jasmine rice.
Per Serve - 44g Protein * 9g Fat * 35g Carbs * 6g Fibre * 435 Calories