Poached Chicken in Spicy Sauce

Make sure your chicken is cooked through up to 75C / 165F. You may cook the chicken in the brine directly instead of steaming for convenience. All the spices are available at Asian grocers.

Prep time: 15 mins
Cook time: 45 mins ＋ soaking time 3 hrs
Yield: 2 to 3 serves

Ingredients:

• 2 (700gm) chicken maryland pieces (chicken leg with thigh) or ½ chicken
• 4 slices ginger
• 1 stalk spring onion
• 15 gm dried prawns
• minced ginger with chopped spring onion with oil, for serving

Brine sauce:

• 1 L water
• 2 Tbsp light soy sauce
• 2 tsp dark soy sauce
• 3 slices ginger
• 1 stick cinnamon
• 2 pieces bay leaves
• 2 star anise
• 4 pieces ginger
• 1 pieces dried mandarin peel
• 2 pieces licorice root (甘草gān cǎo)
• 2 tsp salt
• 2 Tbsp shaoxing wine

Method:

1. Soak the dried prawns until softened. Drain well. Stir fry in a small pan without any oil over medium heat until aromatic. Set aside.
2. Put all the ingredients (except the wine) into a deep pot. Add the dried prawns. Bring it to boil over medium-high heat. Reduce heat to medium-low and simmer for 15 minutes to bring out all the flavours and fragrance. Remove from heat to let it cool. Pour in the wine. Refrigerate for 3 hour until the brine turns cold.
3. Place the chicken maryland pieces on top of the ginger and spring onion. Transfer to a wok or steamer to steam for 15 minutes over high heat, or until it’s cooked through. I inserted a thermometer to test the thickest part of the chicken thigh. It reached 75C / 165F. Immediately transfer the chicken into the cold brine and soak for 3 hours in the fridge. Serve cold or slightly reheat the chicken if you like. Heat some oil until it almost releases smoke, pour over the minced ginger and chopped spring onion. Serve on side. Enjoy!

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