Japanese poached whole chicken

Name: Japanese poached whole chicken
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Ingredients: 1.5kg whole chicken; 1L chicken style liquid stock; 82.50 ml mirin; 20.00 ml tamari; 4cm piece ginger, peeled, thickly sliced; 1 green onion, cut into 4cm pieces, plus extra shredded to serve; 10g dried sliced shiitake mushrooms

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Prep Time: 10 minutes

Cook Time: 70 minutes

Total: 80 minutes

Servings: 4

Cost: $8.26 /serving

Author : Lucy Nunes

gluten free dairy free dinner

Ingredients

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1.5kg whole chicken1L chicken style liquid stock82.50 ml mirin20.00 ml tamari4cm piece ginger, peeled, thickly sliced1 green onion, cut into 4cm pieces, plus extra shredded to serve10 grams dried sliced shiitake mushrooms

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Instructions

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Step 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.

Step 2

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