EASY FREE RANGE HAINANESE CHICKEN WITH BROTH

EASY FREE RANGE HAINANESE CHICKEN WITH BROTH

clean protein|GLUTEN-FREE|healthy fats

YIELD: 4-6 servings

PREP TIME: 20 mins
COOK TIME: 1 hour

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INGREDIENTS

• 1.3kg pasture-raised whole Chicken

• 3 cloves garlic, skinned

• 1 pc (~15g) galangal 

• 10 black peppercorns 

• 1 star anise 

• 6 red Szechuan peppercorns 

• 2 tsp organic coconut oil 

• 2 pc whole garlic leaves (when available/in season)  

• 1 cup carrots, sliced (optional)

• 1 cup winter melon, sliced (optional) 

• Himalayan pink salt

• drizzle of sesame oil

SAUCES

• Ginger spring onion oil 

• artisan fermented sriracha 

GINGER SPRING ONION OIL

• ¼ cup ginger, peeled and grated 

• 1/3 cup spring onions, finely chopped 

• 3 Tbsp of organic neutral oil 

• ¼ - ½ tsp Himalayan pink salt 

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DIRECTIONS

1. Heat up a heavy bottom pan or Dutch oven on high heat, place chicken, breast side up, and all remaining ingredients and filtered water covering about 70% of the chicken. 

2. Let water come to a boil and then bring down to a gentle simmer. 

3. Skim and discard the protein impurities and then cover lid to create a poach and steam effect inside the pot. 

4. Check chicken temperature after 30mins at the thickest part of the breast, once it reaches 165C the chicken can be lifted out of the pot to rest, for at least 10 minutes. 

5. Add carrots and winter melon, if using. Turn heat up to high again and let broth reduce by half. 

6. Once the chicken is well rested and cool enough to handle, cut chicken into pieces and plate. Season with a dash of salt and a drizzle of sesame oil.

7. If the chicken cools before serving, warm it up by ladling some hot broth over the chicken, tip the plate slightly and let the liquids run back into the pot. 

8. Season reduced broth with salt to desired taste. 

9. Serve with sauces and broth.  

10. Enjoy!

GINGER SPRING ONION OIL DIRECTIONS

1. Make the ginger spring onion oil: Combine grated ginger, chopped spring onions and 1/4 tsp of the salt in a heat proof bowl. 

2. Heat a heavy bottom saucepan and heat 3 Tbsp of oil, Insert a chopstick and when bubbles form around it, the oil is hot. Set aside and let cool. 

3. Once hot, pour over ginger mixture. Once cooled enough to taste, check for salt levels and add up to another 1/4 tsp to reach desired taste.