Soy Poached Chicken

Ingredients

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Method

1. Heat the rice bran oil in a 4L saucepan, which is only just big enough to hold the chicken, over medium heat. Add the garlic, ginger, star anise and cinnamon sticks. Cook, tossing for 2–3 minutes until the garlic and ginger are golden and fragrant.
2. Add in the spring onion, shaoxing wine, chicken stock, white sugar, salt, and the Kikkoman Soy Sauce. Bring to the boil, then reduce to a simmer for 20 minutes.
3. Add the chicken to the stock, breast side up and bring to the boil again and cook for 20 minutes. Remove from the stove top, place on the lid, and allow the chicken finish cooking and cool slightly in the stock for 1 hour.
4. Remove the chicken from the stock and slice into pieces. Strain the stock, discarding the solids, and drizzle over the chicken. Serve alongside steamed Asian greens, rice, chilli slices and pickles.