Poached whole chicken with stir fried snake beans
Preparation 15 mins
Cooking 80 mins
- 1.6 kg Lilydale Free Range Chicken Wholebird
- 4 garlic cloves, bruised
- 3 sticks celery, cut into 5cm pieces
- 5cm piece ginger sliced
- 1 teaspoon black peppercorns
- Lime wedges to serve
Stir fried snake beans
- 500g snake beans
- 1 tablespoon peanut oil
- 4 garlic cloves, peeled and finely chopped
- ¼ tsp chilli flakes, plus extra to serve
- 2 lap cheong sausages, thinly sliced
- 1 bunch spring onions, roots trimmed cut into 6cm lengths on the diagonal
- ¼ cup XO sauce
- 2 tablespoon light soy sauce
- 1 cup of bean sprouts
- 1 bunch coriander, stalks and leaves separated
- Remove any fat from the cavity of the chicken and rinse well. Place the chicken into a heavy based saucepan that is just big enough for the chicken to fit into.
- Add the garlic, celery, ginger, peppercorns, coriander stalks (from the snake beans) and 2 teaspoons salt.
- Cover with 3 litres of cold water or enough to cover then place over medium heat. Pop on a lid and bring up to the boil. Skim any residue from the top of the stock and reduce the heat to a gentle simmer, replace the lid and cook for 10 minutes. Turn off the heat and leave to stand for 45 minutes. The residual heat will cook the chicken.
- Remove and drain the chicken, place onto a plate and set aside to cool slightly. Strain the stock through a fine mesh sieve or strainer to remove any sediment and excess fat then return to a clean pot. Place over a high heat and bring to the boil, then simmer for 15-20minutes to reduce and intensify the flavour. Season with salt or soy sauce to taste.
- Meanwhile, prepare the stir fried beans. Place the lap cheong in a cold frypan with peanut oil then place over medium heat. Once it begins to sizzle, allow the fat to render and cook for 2-3 minutes then remove with a slotted spoon, leaving the fat in the pan.
- Increase heat to medium high then add the beans and stir fry for 1-2 minutes then add the garlic, chilli and spring onion and stir fry for another minute., Add the xo and soy and toss to combine. Stir fry for 1-2 minutes then return the lap cheong to the pan and toss to combine. Remove from the heat and toss through the bean sprouts and top with coriander.
- Remove the skin from the chicken.
- Serve with wedges of lime, the snake bean stir fry and bowls of chicken broth and scattered with extra chilli if desired.
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