Ingredients
- 1 x 1.7 kg free-range chicken
- 2 litres master stock (see recipe at left)
- 8 pieces lotus root*
- 1 bunch bok choy
- jasmine rice, to serve
- * Lotus root is the bulb of the Chinese lotus or water lily, and has a mild, sweet flavour, crunchy texture and a very pretty appearance. It can be found fresh or frozen in Asian grocers.
Method
Rinse the chicken in cold water and remove any excess fat.
In a pot large enough to fit all the liquid and the whole chicken, bring the master stock to the boil.
Peel and slice the lotus root and immediately add to the master stock (to avoid discolouration). Carefully lower the chicken, breast side down, so it is fully submerged in the stock. Allow the liquid to just come to the boil, then reduce to a very gentle simmer. Skim the surface and cook for 45 minutes, then remove the pot from the stove. Cover and allow the chicken to steep in the hot stock for 2 hours. This will complete the cooking process, deepen the colour of the skin and intensify the flavours.
Using tongs, gently remove the chicken to a chopping board, being careful not to tear the skin. Remove the thighs and cut in half through the bone, then slice the breast meat into pieces.
Reheat a little of the stock in a pan with the lotus root; add the chicken pieces and gently warm them.
To serve
Cook the jasmine rice according to the instructions on the packet and steam the bok choy until tender. Serve immediately.
Serves: 4
