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
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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
