Poached Chicken With Ginger And Shallot Sauce - cooking recipe

Ingredients

1 None organic chicken
1 None onion, coarsely chopped
1 None carrot, coarsely chopped
1 None celery stalk, coarsely chopped
1 bunch fresh cilantro, stems and leaves separated
8 None black peppercorns
1 tbsp salt
1 1/2 cups jasmine rice
None None FOR THE GINGER AND SHALLOT SAUCE
3 oz shallots, sliced
1/4 cup grated fresh ginger
1 tbsp sea salt flakes
3/4 cup vegetable oil
1 tsp sesame oil

Preparation

Place the chicken in a large stock pot along with the onion, carrot, celery, cilantro stems, peppercorns and salt.
Fill the pot three-quarters full with cold water, cover with a lid and bring to the boil. Reduce the heat to low and simmer gently for 15 mins. Turn off the heat and let stand, covered, for 2 hours.
For the ginger and shallot sauce, place all ingredients into a bowl and stir to combine.
Remove the chicken from the stock and peel away the skin. Carefully remove the breasts, then shred the remaining meat from the chicken.
Place the rice and 3 cups of the stock in a saucepan on high heat. Bring to a boil. Reduce heat to low; cover and simmer about 15 mins until the rice is cooked.
To serve, place some rice into a bowl and top with the chicken. Drizzle with the ginger and shallot sauce and sprinkle with cilantro leaves.