Use the flavorful shredded chicken in soups, sandwiches and salads. You can freeze the chicken stock in airtight containers for up to 3 months. Thaw it to use in anything from flavored soup bases to fragrant noodle dishes. It’s also perfect for poaching chicken breasts in for extra-tasty salads, sandwiches and rolls.

　　

Ingredients

5 green onions (scallions), cut into 3 pieces

　　1 brown onion, quartered

　　2 long red chiles, halved

　　100g ginger, peeled and sliced

　　6 cloves garlic, bruised

　　1/4 cup (60ml) light soy sauce

　　1 cup (250ml) Chinese cooking wine (Shaoxing)

　　1/4 cup (55g) caster (superfine) sugar

　　4 liters water

　　1 (1.8kg) whole chicken

　　

Step 1

Place the green onion, brown onion, chiles, ginger, garlic, soy sauce, cooking wine, sugar and water in a large saucepan over high heat. Stir to combine and bring to the boil.

　　

Step 2

Add the chicken, breast-side down. Reduce the heat to low and cook for 30 minutes.

　　

Step 3

Remove from the heat, cover with a tight-fitting lid and allow to stand for 1 hour.

　　

Step 4

Remove the chicken from the stock and allow to cool slightly. Shred the chicken, discarding the skin and bones, and set aside.

　　

Step 5

Strain the stock into a large heatproof bowl, discarding the solids. Allow to cool. Skim any excess fat from the surface.

　　From Basics to Brilliance © 2017 by Donna Hay. Reprinted with permission from HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.