Poached Chicken

• 8 cups water
• 1 cup shao hsing wine
• 1 cup soy sauce
• 2/3 cup brown sugar
• 4 cloves garlic, sliced
• 4 None pieces, sliced ginger
• 1/2 bunch green onions
• 4 None star anise
• 2 None cinnamon sticks
• 1 None orange, zest sliced into strips
• 3 lbs free-range whole chicken
• None None steamed greens, rice, to serve

1. Combine all ingredients except the chcken in a large, heavy-based saucepan. Bring to a boil on high. Reduce heat to low and simmer, uncovered, 30 minutes.
2. Lower chicken, breast- side down, into simmering stock, ensuring it is completely covered. Simmer 25 minutes.
3. Remove saucepan from heat and cool chicken completely in stock. Remove cooled chicken from stock, draining excess liquid back into pot.
4. Remove chicken legs and part of breast, following joint between thigh and breast. Chop chicken in half along breastbone. Remove wings and halve. Chop thighs and breast into slices. Spoon reserved stock over and serve at room temperature with greens and rice.

water, shao hsing wine, soy sauce, brown sugar, garlic, ginger, green onions, anise, cinnamon sticks, orange, chicken, steamed greens

Taken from recipes-plus.com/api/v2.0/recipes/28630 (may not work)