Poached Chicken With Ginger And Shallot Sauce

• 1 organic chicken
• 1 onion coarsely chopped
• 1 carrot coarsely chopped
• 1 celery stalk coarsely chopped
• 1 bunch cilantro stems fresh, and leaves separated
• 8 black peppercorns
• 1 tablespoon salt
• 1 1/2 cups jasmine rice
• 3 ounces shallots sliced
• 1/4 cup fresh ginger grated
• 1 tablespoon sea salt flakes
• 3/4 cup vegetable oil
• 1 teaspoon sesame oil

1. Place the chicken in a large stock pot along with the onion, carrot, celery, cilantro stems, peppercorns and salt.
2. Fill the pot three-quarters full with cold water, cover with a lid and bring to the boil. Reduce the heat to low and simmer gently for 15 mins. Turn off the heat and let stand, covered, for 2 hours.
3. For the ginger and shallot sauce, place all ingredients into a bowl and stir to combine.
4. Remove the chicken from the stock and peel away the skin. Carefully remove the breasts, then shred the remaining meat from the chicken.
5. Place the rice and 3 cups of the stock in a saucepan on high heat. Bring to a boil. Reduce heat to low; cover and simmer about 15 mins until the rice is cooked.
6. To serve, place some rice into a bowl and top with the chicken. Drizzle with the ginger and shallot sauce and sprinkle with cilantro leaves.

chicken, onion, carrot, cilantro stems fresh, salt, jasmine rice, shallots, fresh ginger, salt, vegetable oil, sesame oil

Taken from www.yummly.com/recipe/Poached-Chicken-with-Ginger-and-Shallot-Sauce-1404975 (may not work)