Twice-cooked chicken with chilli and garlic eggplant salad and chilli jam

Preparation info
    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

This is the most divine way to eat chicken as far as I am concerned. The first step can be carried out the day beforehand, making the final cooking easier and quicker.



  1. Bring stock to a simmer in a stockpot and add chicken. Cover pot with a lid and remove from heat. Allow chicken to sit in the hot stock for 25 minutes, stirring occasionally to ensure pieces remain submerged and are evenly coated.
  2. At the end of this time, test meat with a small, sharp knife at the thickest part — it should be quite pink and relaxed, but not at