This dish is based on a classic Cantonese way to poach chicken (see video below). 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.
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