Chicken Main Asian

Chicken marylands poached in master stock

Name: Chinese-style poached chicken recipe
Yield: 6
Cuisine: /asian
Ingredients: 4 chicken marylands; Steamed rice and thinly sliced long red chillies (optional), to serve; 40.00 ml each fennel seeds; 2 dried bay leaves; 50g cassia bark (from Asian grocers, substitute 25g cinnamon quill); 10 whole star anise; 30.00 ml vegetable oil; 3 red shallots (substitute eschalots), chopped; 10g ginger; 50.00 ml Chinese rice wine (shaohsing); 1 bunch long green shallots, cut into 4cm lengths; 300ml light soy sauce; 250ml soy sauce; 150g yellow rock sugar (from Asian grocers, substitute 120g white sugar); 200g long green shallots, thinly sliced; 50g grated fresh ginger; 200ml vegetable oil; 2 tsp each caster sugar and chicken stock powder; 3/4 tsp powdered umami seasoning (from Asian grocers, optional)

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Chicken marylands poached in master stock

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by Sam Young

SAM YOUNG, CHEF

Nov 20, 2023

This is marylands chicken like you've never had it before. Handy tip: use the rich remaining master stock as a base for other soups!

4 chicken marylands
Steamed rice and thinly sliced long red chillies (optional), to serve

Chinese master stock

2 tbs each fennel seeds and black peppercorns
2 dried bay leaves
50g cassia bark (from Asian grocers, substitute 25g cinnamon quill)
10 whole star anise
1 1/2 tbs vegetable oil
3 red shallots (substitute eschalots), chopped
2cm piece fresh ginger (10g), sliced
2 1/2 tbs Chinese rice wine (shaohsing)
1 bunch long green shallots, cut into 4cm lengths
300ml light soy sauce
1 cup (250ml) dark soy sauce
150g yellow rock sugar (from Asian grocers, substitute 120g white sugar)

Ginger shallot sauce (see note)

200g long green shallots, thinly sliced
50g grated fresh ginger
200ml vegetable oil
2 tsp each caster sugar and chicken stock powder
3/4 tsp powdered umami seasoning (from Asian grocers, optional)

Method

1.

Rub the chicken with salt flakes and set aside for 1 hour, to dry out the skin. Meanwhile, for the master stock, toast all the dry spices in a large frypan over medium heat until fragrant.
2.

Heat oil in a large saucepan over medium-high heat. Add shallot and ginger. Cook, stirring occasionally, for 5 minutes or until golden. Add toasted spices and cook for 30 seconds. Add rice wine and stir, using a wooden spoon to scrape base of pan.
3.

Add remaining ingredients and 6 cups (1.5L) water. Bring to the boil. Reduce heat and simmer for 30 minutes. Add chicken to stock and bring to the boil over high heat. Cover with lid, remove from the heat and stand for 25 minutes.
4.

Meanwhile, for the sauce, place shallot and ginger in a large heatproof bowl. Heat the oil in a small saucepan over high heat until very hot (oil will smoke). Pour over shallot mix. Stir to combine. Stir in remaining ingredients and 1 tsp fine salt. Set aside.
5.

Using tongs, remove chicken from stock. Use a strong knife to remove drumstick and slice thigh into four. Arrange on a plate with a little strained stock poured over.
6.

Serve with ginger shallot sauce, rice and sliced red chilli, if using, alongside.

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Recipe Notes

The sauce makes 2 cups and will keep in an airtight container in the fridge for 1 week. The master stock gets better over time. Strain it and freeze to use again. As it ages, the flavour gets stronger and the chicken will take on a darker colour.