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Twice-cooked chicken with chilli and garlic eggplant salad and chilli jam
Preparation info
- Difficulty
Easy
Appears in
Published 1999
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.
Ingredients
2 litres 12
Method
- 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.
- 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