Steeped Chicken with Spicy Slaw

Steeped Chicken with Spicy Slaw - Recipe - Food-Wine-Travel with Roberta Muir

This dish is a classic Cantonese way to poach chicken – basically you pop it in the pot, bring it to the boil, take it off the heat, cover it and walk away until it cools down … by which time it’s perfectly cooked. It gives a more succulent result than any other Method I know. As poached chicken can be a little dull on its own, I’ve added a spicy coleslaw to liven things up. A loaf of crusty bread wouldn’t go astray either. And the leftover stock is the perfect base for a delicious soup. I like chardonnay with steeped chicken – and with the richness of mayonnaise – but I find most Aussie chardonnays too buttery for my taste. Not so the Payten & Jones V V Chardonnay which is still distinctly Aussie but with plenty of lean acid to balance out the richness.

Serves 4

Ingredients
  • 1 x 1.5kg chicken
  • 1 brown onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • Stems from 1 bunch parsley (use leaves for Spicy Slaw)
  • 1 fresh bay leaf
  • 1 teaspoon black peppercorns
  • 1 tablespoon salt flakes
  • Spicy Slaw, for serving
Method
  1. Cut chicken in half, remove excess fat from neck and rinse cavity to remove any excess blood and remaining offal.
  2. Place in a large saucepan with onion, carrot, celery, parsley stalks, bay leaf, peppercorns and salt. Add enough cold water to cover, cover with a lid and bring to the boil. Skim to remove any froth that has floated to the top, cover, remove from heat and set aside for 1½ hours or until cool.
  3. Meanwhile, make Spicy Slaw.
  4. Remove chicken from stock and set aside. Strain stock, discarding solids, cool and freeze to use as chicken stock for another dish.
  5. Cut chicken into pieces, spread Spicy Slaw on a platter, arrange chicken on top and serve warm or at room temperature.

Like this recipe? You’ll love A Month of Malaysian Inspired by Simon Goh!

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What Our Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
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We made the pot-sticker dumplings and bang bang chicken – once again both exceeded our expectations. My husband keeps saying it’s better ordering this than going out to restaurants as the recipes and food quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
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The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Kate (Killara, NSW)
Kate (Killara, NSW)
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I loved the Fresh & Easy Chicken – simple instructions, only a few ingredients and the time factor absolutely spot on. Then came the highlight, the taste, no compromise on the enjoyment of that meal! For the time poor Fresh & Easy hits the mark indeed.
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
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Thank you for stocking our pantry with such authentic Ingredients and quality produce ... I’ve so enjoyed picking fresh leaves from the herb pots and loved listening to the chef's playlist while cooking. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
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I am absolutely loving these boxes! There are Ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Nathan (Manly, NSW)
Nathan (Manly, NSW)
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Loving Be Inspired! Felt like a kid opening up a Christmas present when the box arrived. Fresh herb pots are a nice touch!
Richard (Earlwood, NSW)
Richard (Earlwood, NSW)
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Thanks so much for the Fresh & Easy Meal, it was excellent. We regularly get another meal kit delivery – your offering is vastly superior and a similar price, so big ticks.
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FAQ

Parmesan, whether it’s Parmigiano Reggiano or Grana Padano should always be ‘broken’ from a whole wheel with a parmesan knife, a blunt wedged-shape blade especially designed for this purpose.

Always buy pieces of parmigiano or grana ‘broken’ from a whole wheel with a parmesan knife if possible and never pre-grated.

The name ‘parmesan’ refers to hard grating cheeses all over the world, from the best Italian parmigiano to the worst, pre-grated, rancid-smelling powders on supermarket shelves. This type of cheese is sometimes also called ‘grana’ because of  to its grainy texture. One of Italy’s oldest cheese styles, it may date to around 1000 B.C. and was very important in medieval times, sometimes used as currency, due to its long shelf life. Parmigiano Reggiano, produced to very strict guidelines in a designated area of Emilia-Romagna, is considered the benchmark parmesan.

Grana Padano is a parmesan-style cheese very similar to the more famous Parmigiano Reggiano. It’s produced in a wider area of Italy including Emilia-Romagna, Lombardy, Piedmont and Veneto and looks very similar to Parmigiano, its rind stencilled with the words ‘Grana Padano’, the mark of the consorzio, dairy, and date. It can be used interchangeably with Parmigiano Reggiano.


This dish is a classic Cantonese way to poach chicken – basically you pop it in the pot, bring it to the boil, take it off the heat, cover it and walk away until it cools down … by which time it’s perfectly cooked. It gives a more succulent result than any other Method I know. As poached chicken can be a little dull on its own, I’ve added a spicy coleslaw to liven things up. A loaf of crusty bread wouldn’t go astray either. And the leftover stock is the perfect base for a delicious soup. I like chardonnay with steeped chicken – and with the richness of mayonnaise – but I find most Aussie chardonnays too buttery for my taste. Not so the Payten & Jones V V Chardonnay which is still distinctly Aussie but with plenty of lean acid to balance out the richness.

Serves 4

Ingredients
  • 1 x 1.5kg chicken
  • 1 brown onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • Stems from 1 bunch parsley (use leaves for Spicy Slaw)
  • 1 fresh bay leaf
  • 1 teaspoon black peppercorns
  • 1 tablespoon salt flakes
  • Spicy Slaw, for serving
Method
  1. Cut chicken in half, remove excess fat from neck and rinse cavity to remove any excess blood and remaining offal.
  2. Place in a large saucepan with onion, carrot, celery, parsley stalks, bay leaf, peppercorns and salt. Add enough cold water to cover, cover with a lid and bring to the boil. Skim to remove any froth that has floated to the top, cover, remove from heat and set aside for 1½ hours or until cool.
  3. Meanwhile, make Spicy Slaw.
  4. Remove chicken from stock and set aside. Strain stock, discarding solids, cool and freeze to use as chicken stock for another dish.
  5. Cut chicken into pieces, spread Spicy Slaw on a platter, arrange chicken on top and serve warm or at room temperature.

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