Poached chicken is an all time favourite -so tender, juicy and soft. You can switch up the flavours to fit with what ever you've got on hand, but in this recipe we've gone Asian. Oh, and the left overs also make great fillers in Bao buns.  

Enjoy and remember to share your creations @Foodies of YFC. 

INGREDIENTS

1 whole chicken

3 cloves of garlic

1 bay leaf

1 stick of celery

2-3 sprigs of thyme

2 teaspoons of salt

Water

METHOD

Add chicken and other ingredients to a large pot and cover with water. Over medium heat, slowly, bring the liquid to a low simmer - don't rush this step if you want tender chicken. When the liquid is simmering turn the heat down and cook until the chicken is cooked through. This should take about 15 minutes. 

Transfer to a chopping board and slice to serve. Reserve the chicken stock for tomorrow nights chicken noodle soup!

Serve with rice, seamed vegetables and a chilli sauce.