Asian-Style Poached Chicken

• 5 green onions (scallions), cut into 3 pieces
• 1 brown onion, quartered
• 2 long red chiles, halved
• 100g ginger, peeled and sliced
• 6 cloves garlic, bruised
• 1/4 cup (60ml) light soy sauce
• 1 cup (250ml) Chinese cooking wine (
• )
• 1/4 cup (55g) caster (superfine) sugar
• 4 liters water
• 1 (1.8kg) whole chicken

1. Place the green onion, brown onion, chiles, ginger, garlic, soy sauce, cooking wine, sugar and water in a large saucepan over high heat. Stir to combine and bring to the boil.
2. Add the chicken, breast-side down. Reduce the heat to low and cook for 30 minutes.
3. Remove from the heat, cover with a tight-fitting lid and allow to stand for 1 hour.
4. Remove the chicken from the stock and allow to cool slightly. Shred the chicken, discarding the skin and bones, and set aside.
5. Strain the stock into a large heatproof bowl, discarding the solids. Allow to cool. Skim any excess fat from the surface.

green onions, brown onion, long red chiles, ginger, garlic, soy sauce, caster, liters water, chicken

Taken from www.epicurious.com/recipes/food/views/asian-style-poached-chicken (may not work)