Chicken poached in masterstock with noodles and scallions

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  • 1 Whole chicken
  • 500 milliliters Mirren
  • 500 milliliters Rice wine or dry sherry
  • 6 centimeters Ginger, peeled and thickly sliced
  • 250 milliliters Light soy sauce
  • 1 1/2 liters Water
  • 80 grams Palm sugar

poached chicken


  1. Add all the liquid ingredients in a deep pot with the palm sugar and bring to the boil. Boil for 5 minutes until all the sugar gas dissolved. Add the ginger and the chicken. Turn down the heat and let it simmer for 45 minutes to an hour until the chicken is just done. It should be moist and soft, not dry. Let the chicken cool down in the stock.
  2. Wait until the fat has solidified on top of the stock. Remove the fat. Cut or shred the chicken in bite sized pieces. Boil some egg noodles in salted water. When done, add some noodles to a bowl, and top with chicken. Fill the bowl w

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