The original recipe for this was 'Chestnut Simmered Chicken' but the damn chestnuts just make the dish infinitely tedious, increase the price and add nothing to the flavour or texture. So won't be adding them again! This is fantastic comfort-food with no preparation time whatsoever, and we all really liked it. Definitely on the menu (minus the chestnuts).
Ingredients:
- 1 whole chicken (Let's stick to free range, shall we)
- 500ml chicken stock
- 4 garlic cloves, roughly chopped
- 1 celery stalk, roughly sliced
- 1 carrot, peeled and sliced
- 1.5cm fresh ginger, sliced
- 4 spring onions, thinly sliced
- Steamed rice to serve
Rinse out your chook and put it into a heavy saucepan. Cover with the stock, plus added water (frankly I used wine) to just cover it. Add all the veggies apart from the spring onions, season, and simmer slowly for over an hour.
To serve, put the whole thing into a a deep serving dish complete with juices (there'll be lots). Serve with steamed rice, the juices ladelled on top and furikake on the side. If you don't have furikake the recipe suggests merely pestle-and-mortaring some ground sea salt and toasted sesame seeds.
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