Emma from My Market Kitchen has come up with a winning dish for your next Meat Free Monday using our Spice People spices. Maha Brinjal
I love this recipe for Spiced Soy-Poached Chicken because it uses every part of the chicken. By using the whole thing, you get wonderful flavour from the bones and the chicken stays super moist. However, it does mean in my household we’re left debating over who gets those tasty wings and drumsticks. No matter which piece you get, this chicken is so succulent and delicious and an economical way of feeding the whole family – hopefully with some leftovers for a yummy chicken sandwich the next day!
The aromatics added to the cooking broth along with the chicken generates the most delicious stock and the spices permeate the meat whilst the liquid locks all its moisture in ensuring a super tender bird. By letting the chicken steep in a warm broth with the flame off you aren’t at risk of over-cooking and drying the breast meat out. I’m sure we’ve all had a bad experience with over-cooked chicken and I can assure you, no one wants a dry breast!
Once cooked, cut the chicken into pieces and serve with fluffy rice to soak up that now very flavourful chicken broth. If I ever have any of the broth leftover I pop it into a container and freeze it for a fantastic stock next time i’m cooking any Asian dish.
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Rinse and dry your chicken using kitchen towel.
In a pot large enough to hold the chicken add all the ingredients bar the chicken and bring to a gentle boil. Make sure all the sugar has dissolved.
Add the whole chicken, breast side down, fill with water so the chicken is submerged, and cover with a lid. With the water simmering gently poach for 15 minutes. Turn off the heat and allow to remain in stock for 45-50 minutes.
Remove the chicken from the stock and reserve 1 cup of the cooking liquid. Cut the chicken into pieces and serve on a platter with the reserved cooking liquid and steamed rice.