Basic stock-poached chicken
Master stock can be used over and over and will develop rich flavours over time. After every use, bring to boil, then strain, cool and freeze in an airtight con
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 2 litres water
- 1 cup shao hsing wine
- 1 cup soy sauce
- 3/4 cup brown sugar
- 4 cloves, sliced garlic
- 4 piece, sliced ginger
- 1/2 bunch green onions
- 4 star anise
- 2 cinnamon quills
- 1 zest sliced into strips orange
- Chicken
- 12 kilograms free-range chicken
- steamed greens, rice, to serve
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