Spatchcock poached in Chinese Stock
Serves:  2
Average: 5 (1 vote)
Difficulty:
Cuisine:
Saved:
Chinese
126
Recipe by: Game Farm

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Spatchcock poached in Chinese Stock
Ingredients:
Spatchcock poached in Chinese Stock
Method:
Spatchcock poached in Chinese Stock
  1. Roll the spatchcock and tie with string
  2. Combine the stock ingredients and 1 cup of water in a saucepan just big enough to for the spatchcock, bring to the boil then simmer gently for 10 minutes
  3. Add the rolled spatchcock to the saucepan and cover with a piece of baking paper. Simmer for 15 minutes
  4. Remove the spatchcock from the poaching liquid and pat dry with a paper towel
  5. Heat the vegetable oil in a frypan and fry the spatchcock until crisp. Meanwhile reduce the stock slightly and pass through a sieve
  6. Remove the string from the spatchcock and serve with the spring onion and drizzled with cooking liquid
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