To help sooth a sickly Greedy Rat, the Cooking Rat made me this beautiful Ottelenghi chicken dish. It’s really a spiky version of “Jewish mother” chicken soup…
Served with Chinese tea and Screwdrivers (for the vitamin C, of course!)
We used a 100 day old pullet as it lends itself to poaching slowly.
Use the ginger & spring onion peelings to stuff the chicken.
Poach the chicken in water, more spring onion & ginger (we added a little salt too).
Fry finely sliced shallot covered in oil on a low to moderate heat until brown. Remove with fork and place on kitchen towel to drain oil (from painful experience, one should NOT lick the fork!)