Step 1

Place chicken breast-side down in a heavy based large saucepan. 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.

Step 2

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.

Step 3

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