INGREDIENTS
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6 Spring Onions
1 x 5cm piece of ginger
Salt
METHOD
1 Bring to the boil a large pot half filled with water. Roughly chop the spring onions and slice ginger. Add to the water with a few pinches of salt. Place chicken into the boiling stock. Bring the chicken back up to a simmer and cook for 20 minuets. Place a lid on the pot; turn off the heat and let sit for 40 minuets.
2 Once the 40 minuets are up, take the chicken from the pot (keep the poaching liquid) and plunge into iced water. Once cool take from the water. With a fork pull away and shred the meat of the chicken. Return the bones to the poaching stock, bring to the boil, drop back to a simmer for 2 hours, skimming away impurities every half and hour. Strain the broth when the two hours is up. Add shredded chicken to the broth.
Watch the video recipe here!
The Carousel thanks Matt Stone for this recipe.
