This style of briefly poaching chicken and allowing it to cool in the stock ensures the chicken remains juicy and very tender. Don’t remove the chicken from the stockpot for at least one hour. Serve hot or cold with steamed Chinese greens and rice for a complete meal.The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Resting time 1 ½ hours
Level of difficulty Easy
Season Spring / Summer / Autumn / Winter