Description
A beautifully moist poached chicken topped with a savory oyster sauce, sautéed onions, crispy fried shallots, and fresh cilantro.
Ingredients
Units
Scale
- 1 free-range chicken
- 1 quart water
- 1 4cm piece fresh ginger, peeled
- 1 onion, peeled and roughly chopped
- 6 whole cloves garlic, peeled and roughly chopped
- 1 carrot, peeled and topped
- 3 red onions, peeled and sliced
- 2 tablespoons oyster sauce
- 1/2 cup chicken stock
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 cup deep-fried shallots
- Fresh cilantro, for garnish
Instructions
- Wash chicken and cut off excess fat.
- Bring water to boil in large pot with ginger, one onion, six cloves garlic and carrot.
- Once water is boiling, drop in chicken and then bring back to a gentle simmer.
- Simmer chicken gently for 40 minutes until cooked through. Lift chicken out of pot (I find inserting a wooden spoon into the cavity the easiest but watch out for hot dripping soup) and place on chopping board to cool. Strain stock, removing onion, carrots, ginger and garlic and then set aside – you’ll need three quarters of a cup of stock for the sauce and you can use the rest as a basis for a soup.
- Meanwhile, get on with frying the onions. Heat up a tablespoon of oil in a large fry pan and then add three sliced onions and three minced garlic cloves. Cook over a low-medium heat, stirring occasionally until soft and caramelising – around 15 minutes. Tip out onto a plate lined with kitchen paper to absorb excess grease and set aside.
- Next, make the sauce by mixing three quarters of a cup of chicken stock from the pot with three tablespoons oyster sauce, one tablespoon soy sauce, one teaspoon sugar and one tablespoon Shaoxing wine. Bring to boil and then cook for 8-10 minutes over medium heat until sauce has reduced slightly. Set aside.
- While the sauce is cooking you can start cutting up the chicken with a cleaver or heavy knife. Separate the wings and drumsticks from the body along the joints, then cut along the backbone and remove each breast. Remove skin if you wish and then cut into small pieces and arrange on serving plate. Make sure you choose a plate that is deep enough to accommodate the sauce as well.
- To serve, ladle sauce over chicken and then spoon over sauteed onions. Cover with fried shallots and then garnish with fresh coriander.
Notes
For best results, use a free-range chicken for more flavor. This dish pairs well with plain rice and fried Asian greens. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce can be adjusted to taste by adding more soy sauce or sugar as preferred.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 800
- Fat: 20
- Carbohydrates: 12
- Fiber: 2
- Protein: 30
- Cholesterol: 90