Japanese poached whole chicken

For a twist on your weeknight chicken recipe, try poaching the chicken whole in beautiful Japanese-infused stock.

Recipe «Japanese poached whole chicken» presented in category Recipes / Meat, to prepare this dish you will need no more 1:10 minutes. To make this dish at home by prescription from the author Gomer would need: 1.5kg whole chicken, 1L Massel chicken style liquid stock, 1/3 cup mirin, 1 tbsp tamari, 4cm piece ginger, peeled, thickly sliced , 1 green onion, cut into 4cm pieces, plus extra shredded to serve, 10g dried sliced shiitake .

Ingredients:

• 1.5kg whole chicken 
• 1L Massel chicken style liquid stock 
• 1/3 cup mirin 
• 1 tbsp tamari 
• 4cm piece ginger, peeled, thickly sliced 
• 1 green onion, cut into 4cm pieces, plus extra shredded to serve 
• 10g dried sliced shiitake 

Instructions

1. 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.
2. Lift chicken from liquid and place on a board. Carve and serve topped with shredded extra spring onion and a little broth.