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How to make Japanese poached whole chicken

Yield = 4
Prep time: 0:10
Cook time: 1:10
Total time: 1:20

Ingredients

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

Method

  • 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.