This relatively simple poached chicken dish is a classic at a Chinese family's dinner table.
- 1.5-2 kg whole chicken
- 3 L chicken stock
- 2 bunches Chinese broccoli, ends trimmed, cut into bite-sized pieces
- ½ cup (125 ml) vegetable oil
- 1 tsp salt
- 3 tbsp peeled, minced ginger
- 4 spring onions, thinly sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Place chicken in a large stock pot and cover with chicken stock. Place over medium-high heat and bring to a boil. Reduce heat to medium-low, cover, and simmer for 45 minutes to 1 hour.
- Once chicken is fully cooked, remove from chicken stock. Reserve the stock for later.
- Transfer chicken to a colander and pour ice water over the skin to stop the cooking process. Once chicken is completely cool, transfer to a cutting board. Using a sharp knife, remove both wings. Remove both legs and thighs by running your blade along the side of the breast. Remove the legs by running your blade through the joint of the thighs. Cut each thigh into 2-3 pieces by cutting through the flesh and bone. Remove both breasts by cutting through the backbone of the chicken. Cut each breast into 3-4 pieces.
- Place medium-sized saucepan over medium-high heat. Add Chinese broccoli and cover with reserved chicken stock. Bring to a simmer and cook for 5-6 minutes, or until tender and bright green. Remove broccoli and lay on large platter.
- Top broccoli with cooled cut chicken.