Fragrant poached chicken
Try this creative and original recipe from Peter Gilmore, Executive Chef of Quay restaurant in Sydney, it's a delicious twist on classic Chinese poached chicken...
Keywords
- hotels & travel
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.four-magazine.com.
Ingredients
- 1 free range chicken
- 2L chicken stock
- 3L water
- 1L shaoxing rice wine
- 200g yellow rock sugar
- 200ml dark soy sauce
- 100g peeled sliced ginger
- 1 bunch green spring onions (white part only finely sliced)
- 5 strips dried mandarin peel
- 5 star anise
- 3 cloves garlic
- 50g cassia bark
- Jasmine sesame oil
- 50g sliced spring onion
- 1 jasmine tea leaves
- 10g sliced fresh ginger
- 200ml virgin white sesame oil
- 8 freshly shucked sea scallops
- 50ml white soy
- 24 Chinese artichokes
- 1 daikon radish
- 2 large aubergine
- 48 pea flowers
- 16 fine wheat and kuzu starch noodles
- 50ml Korean virgin black sesame oil
- sea salt
More Like This
A Recipe by Peter Gilmore
four-magazine.com
Chinese Poached Chicken | Donna Hay
donnahay.com.au
Chinese Poached Chicken | Donna Hay
donnahay.com.au
Chinese Poached Chicken | Donna Hay
donnahay.com.au
Chinese Poached Chicken | Donna Hay
donnahay.com.au
Chinese Poached Chicken | Donna Hay
donnahay.com.au
Chinese Poached Chicken | Donna Hay
donnahay.com.au
Chinese Poached Chicken | Donna Hay
donnahay.com.au