One-pot crystal chicken
- 1.5kg chicken
- Handful spring onions
- 2 small pieces of ginger, slices
- Handful coriander, leaves and stalks separated
- 2 garlic cloves, peeled
- 1 star anise
- 450ml chicken stock
- 225ml chinese rice wine (dry sherry will also do!)
- 3 tbsp soy sauce
- Rice, to serve
Top-tip: Scatter over some Sichuan pepper at the end for a even more authentic experience.
Place the chicken in a large saucepan so it can sit comfortably.
Add the green parts of the spring onion, the garlic, ginger, star anise and coriander stalks.
Pour over the chicken stock, rice wine (or sherry) and 2 tbsp of soy sauce. If it isn’t covered, top up with water.
Bring this to the boil and skim the mixture. Turn it down to a gentle simmer for around 20 minutes. Turn off the heat and allow the chicken to sit for just over an hour.
Remove the chicken from the broth to leave to cool. Strain the broth, ready to pour over the rice later on.
To serve, carve the chicken. Arrange it on a platter, drizzling the remaining tablespoon of soy. Scatter the leaves of the coriander over, serving with rice and ginger. The broth can be used to moisten the rice.