For 4 people you will need:
1 Fresh free-range Chicken (about size 18)½ cup of Soy Sauce (I prefer to use the Indonesian sweet soy for this recipe, Kecap Manis) and1 tablespoon of sugar if using ordinary Soy Sauce.½ cup of Chinese Black Vinegar (if none available use red wine vinegar)Juice and zest of 1 lemon2 tablespoons of roughly chopped fresh Parsley.Black Pepper
2 cm piece of fresh ginger roughly chopped3 shallots or 1 large onion roughly chopped1 whole lemon, quartered
Place the chopped ginger, shallots and lemon into the chicken cavity.Mix all the sauce ingredients together and place in a wok which has a well-fitting lid.A large saucepan or stockpot can be used if you don’t have a wok big enough to take a whole chicken.Heat the wok to a simmer and gently ease the chicken into the liquid, breast side down, place the lid on tightly ( use a weight if necessary as we want it to steam, and simmer gently away for about 40 minutes).Check on the chicken and gently lift and turn to sit the chicken on its back bone.Return lid to Wok and continue to simmer for about another 35 minutes. Check to ensure the chicken is cooked through to the bone by gently easing apart the chicken leg from the body. If fully cooked rest on a warm plate for 10 minutes before serving.
The poaching liquid can be strained, re-heated and thickened to use as an accompanying serving sauce.
This is a simple method to steam a whole chicken in a flavoursome sauce that produces a moist, succulent and tender chicken for any occasion!