Poultry Recipes - Chicken And Ham

Ingredients

• 7 1/2 cups chicken stock

• 1 1/2 inch (4cm) piece of fresh green ginger, peeled and chopped

• 3 spring onions, chopped

• 1 x 4lb (1 x 2kg) chicken

• 1 1/2lb (700g) broccoli spears

• 1 tbsp soy sauce

• 1 tsp cornstarch, blended to a paste with 1 tbsp water

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Method:

1. Put the stock, ginger and spring onions into a large saucepan. Bring to the boil, then add the chicken and enough boiling water to cover the chicken. Return to the boil. Reduce the heat to low, cover the pan and simmer the chicken for 40 minutes.

2. Remove from the heat and set aside, covered, for 2 hours, (The chicken will cook through during this time.)

3. Remove the chicken from the stock, reserving about 450ml (2 cups) of it. Put the chicken on a chopping board, remove the flesh from the bones, discarding the skin, and cut into serving pieces. Arrange the chicken pieces and ham strips on a warmed serving dish.

4. Strain the reserved stock and return it to the saucepan. Bring to the boil, then add the broccoli spears. Retune to the boil.

5. Remove the pan from the heat and set aside for 5 minutes. Drain the broccoli reserving 125ml (1/2cup) of stock. arrange the broccoli around the chicken and ham mixture.

6. Combine the reserved stock and soy sauce, then pour into a small saucepan. Bring to the boil. Add the cornstarch  mixture and cook, stirring constantly, until the sauce thickens a little and becomes translucent.

7. Pour the sauce over the chicken and ham and serve at once.