Another great winter warmer. This dish can be made during the weekend and stored in the freezer for mid-week or during the week. Feel free to add noodles or vegetables to this dish. This chicken soup is cooked in onions, spring onions, chill, ginger, tamari and mirin. The chicken continues poaching in the soup after putting the heat off,
1 whole chicken chopped
3 litres water
1 onion quartered
6 spring onions cut in lengthwise
2 green chilies cut lengthwise
3¼ inch ginger cut lengthwise
¼ cup tamari
3 tbsp. mirin
In a large saucepan add the water, onions, spring onions, chillies, ginger, tamari and mirin and bring to the boil.
Add the pieces of chicken to the soup, when it starts simmering, reduce the heat to low and continue simmering for 20 minutes.
After twenty minutes cover and switch the heat off and leave the chicken to poach for an hour in the soup.
After an hour, remove chicken and slice it or use a fork to remove the flesh from the bone and return it to the pan. Enjoy.
Dish serves 4
Feel free to add noodles, vegetables or have a small bread roll.
Try these poached dishes