CHICKEN POACHED IN MASTERSTOCK

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INGREDIENTS (SERVES 1-2)

1 Lenards chicken breast, at room temperature

1 1/2 cups water

1 cup brown sugar

2 tbs fish sauce

3 cinnamon quills

4 star anise

1 garlic clove, crushed

1/2 orange, sliced with skin on

2 limes, juiced

1 witlof halved

1 red onion, halved

1 tbs raw sugar

1 orange, cut into wedges

DIRECTIONS

Firstly add 1 cup of water, 5 tbs of the brown sugar, fish sauce, cinnamon, star anise, garlic, orange and lime juice to a saucepan on a medium heat. Bring the liquid to a boil and then add the chicken. Turn the heat off and cover with a lid for 15 minutes.

To cook the vegetables add the water and raw sugar to a fry pan on a medium heat. Stir the raw sugar into the water and then add the witlof and onion to the pan. Cover the pan with some Glad baking paper to allow some of the steam to escape. When the vegetables have become soft turn the heat up to caramelise them. Lastly add the orange wedges for the last and cook for a few minutes. Turn the heat off.

Take the chicken out of the saucepan, re-heat the stock then spoon over the chicken with the caramelised vegetables.