Whole Poached Soy & Ginger Chicken with Egg Noodles

Name: Whole Poached Soy & Ginger Chicken with Egg Noodles
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4
Cuisine: Asian Inspiration
Ingredients: 1.8kg whole Lilydale Free Range chicken; 1.5 litres water; 2 star anise; 2 spring onions, sliced into batons; 5 garlic cloves, crushed; 5cm piece ginger, sliced; Â¼ cup soy sauce; Â¼ cup Chinese cooking wine; 2 tbsp sugar; Pinch of salt; 300g egg noodles; 1 bunch baby Buk Choy; Fresh coriander; 1 red chilli, thinly sliced; Fried shallots

20 mins Prep

80 mins Cook

4 Serves

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1.8kg whole Lilydale Free Range chicken
1.5 litres water
2 star anise
2 spring onions, sliced into batons
5 garlic cloves, crushed
5cm piece ginger, sliced
¼ cup soy sauce
¼ cup Chinese cooking wine
2 tbsp sugar
Pinch of salt

To serve:

300g egg noodles
1 bunch baby Buk Choy

Garnish:

Fresh coriander
1 red chilli, thinly sliced
Fried shallots

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Place the chicken, water, star anise, spring onions, ginger, garlic, soy sauce, Chinese wine, sugar and a pinch of salt in a large pot, ensuring the chicken is fully submerged. Bring to a boil over medium heat and cook for 20 minutes. Remove from the heat, cover with a lid, and allow to stand for 1 hour.
Meanwhile, bring a medium pot of water to a boil. Add the buk choy and blanch for 2-3 minutes until vibrant and tender. Remove from the pot and set aside.
In the same pot, cook the noodles as per packet instructions. Drain and set aside.
Carefully remove the chicken from the broth and slice it.
Divide the noodles, buk choy and chicken between bowls. Ladle over some of the chicken broth and garnish with chilli, coriander and fried shallots.