Serves: 4-6
INGREDIENTS
1 free-range or organic chicken, rinsed and dried
Braising stock
4 spring onions cut in half
4 thick slices fresh ginger
12 dried Chinese red dates*
8 fresh shiitake mushrooms, thickly sliced
3 cloves garlic, sliced
½ cup soy sauce
½ cup kecap manis
½ cup Shaoxing rice wine
1 teaspoon Chinese 5 spice
½ cup yellow rock sugar or brown sugar
1 cinnamon stick
2 cups chicken stock
2 cups water
½ teaspoon sea salt
To finish
2 bunches bok choy
4-6 hard boiled eggs, peeled
hot cooked jasmine rice
coriander to garnish
METHOD
Stock: Put all the ingredients in a saucepan or Chinese braising pot just large enough to hold the chicken.
Bring to the boil and simmer for 5 minutes to infuse the flavours.
Add the chicken and top up with more water if needed to just cover. Place a plate on top to keep the chicken submerged. Cover and simmer for 1 hour or until the chicken is very tender, skimming occasionally to remove any scum that comes to the surface. Carefully lift out the chicken and place in a dish. Cover to keep warm.
Bring the stock back to the boil, add the bok choy and eggs and simmer until the greens are tender.
To serve: Carve the chicken. Place the rice in serving bowls and top with the chicken, bok choy and an egg. Ladle over some of the stock. Do not eat the ginger and cinnamon stick. Garnish with coriander.
Pantry Note: Red dates are available in packets from Asian food stores along with all the other Asian ingredients in this recipe.
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latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.