For a twist on your weeknight chicken recipe, try poaching the chicken whole in beautiful Japanese-infused stock.
- Place chicken breast-side down in a heavy based large saucepan (see NOTE) [used my number 24 le creuset as I find it keeps the heat]. Add Massel Liquid Stock Chicken Style, mirin, tamari, ginger, onion and shiitake. Add approximately 3-4 cups water to cover chicken in liquid. Bring to the boil over medium-high heat. Cover and reduce heat to medium-low. Simmer for 10 minutes. Remove from heat without lifting cover. Stand for 50 minutes or until cooked through.
- Lift chicken from liquid and place on a board. Carve and serve topped with shredded extra spring onion and a little broth.
You may need it
Store Spice Organizer
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