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Soy-braised chicken with steamed Asian greens

  • 0:20 Prep
  • 1:00 Cook
  • 6 Servings
  • Advanced

Ingredients

  • 1.8kg Coles RSPCA Approved Whole Chicken, cut into portions
  • 2 cups (500ml) chicken stock
  • 3/4 cup (185ml) soy sauce
  • 1/2 cup (125ml) dry sherry
  • 1/2 cup (110g) brown sugar
  • 2 cinnamon sticks
  • 4 whole star anise
  • 4 strips orange or mandarin peel
  • 2 garlic cloves, thinly sliced
  • 5cm-piece fresh ginger, cut into matchsticks
  • Spring onions, cut into matchsticks, to serve
  • Steamed jasmine rice, to serve

Steamed Asian greens

  • 1/4 cup (60ml) oyster sauce
  • 1 teaspoon ginger, finely grated
  • 1 bunch gai lan (Chinese broccoli), ends trimmed
  • 1 bunch choy sum, ends trimmed

Method

  • 1
    Place the chicken pieces in a large saucepan. Pour over the chicken stock, soy sauce, sherry, sugar, cinnamon, star anise, orange peel, garlic and ginger. Place over high heat and bring to the boil. Reduce heat to low and cook, turning occasionally, for 1 hour or until chicken is cooked through and very tender.
  • 2
    Meanwhile, to make the Asian greens, combine the oyster sauce and ginger in a small bowl. Cook the gai lan and choy sum in a steamer basket over a wok of simmering water for 3 mins or until tender. Transfer to a serving platter and drizzle with oyster sauce mixture.
  • 3
    Transfer the chicken pieces to the serving platter. Ladle over some of the poaching liquid. Sprinkle with spring onion. Serve with steamed jasmine rice.

Source: taste.com.au

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