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Matt Moran's Poached Chicken in Master Stock



4 portion(s)

Spring Onion and Ginger Mix

  • 4 spring onions
  • 2 cm ginger
  • half clove Garlic Oil
  • 20 g peanut oil
  • 2 teaspoon sea salt
  • 20 g rice wine vinegar
  • ground black pepper

Master Stock

  • 1 litre chicken or vegetable stock concentrate, boiled
  • 200 g light soy sauce
  • 125 g rice wine vinegar
  • 125 g castor sugar
  • 5 cm ginger roughly chopped
  • 2 star anise
  • 3 cinnamon quills large
  • 60 g sherry vinegar, can use sherry if hard to find
  • 2 small chillies cut in half
  • 1 orange, peel only
  • 1 bunch of coriander, roots only

  • 1.2kg chicken
  • 6
    Preparation 10min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

    Spring Onion and Ginger Mix
  1. Put spring onions, galic and ginger into bowl and chop sp7 for 3 secs

  2. Add in remaining ingredients, mix sp3 for 5 seconds, set aside

  3. Master Stock
  4. Place all ingredients in to bowl and cook sp1, 90degrees for 10mins

  5. Add chicken in to bowl, bottoms down on top of the blade so that it spins. Gentle stir setting 90degrees for 30mins.

    Make sure the lid fits on and place simmering basket on top of lid to prevent splashing but to allow steam to escape.

    (This step can be tricky so be careful with the hot liquid and don't let the bowl overflow. Tip some stock out if you need to then top up with boiling water once chicken in so its covered.)

  6. Once finished, leave the chicken in the stock for 30 mins to rest. 

  7. Whislt resting i then use my 2nd bowl to cook rice and and steam vegetables at the same time. Once cooled cut up the chicken and serve with the rice, vegetables and Spring Onion and ginger mix.


  8. Keeping the Master Stock
  9. Once you have cooked your chicken and removed it, bring the stock to the boil approx 10-15mins on 100degrees , skim off any froth of the top. Let it cool to room temperature and then freeze it use next time.

    The flavour in the stock just gets better each time as it develops. Matt Moran has used the same stock from his freezer for nearly nine years!


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  • After every use, strain and set the stock aside to...

    Submitted by Sharon.thermomix on 31. May 2020 - 10:19.

    After every use, strain and set the stock aside to cool, then chill overnight in the fridge. When the fat rises to the top and form a layer of gel, skim it off, then freeze the stock for next use. To use next time, thaw and bring to boil for 10 mins before dropping to 90°C for the chicken poach step.

    NB: Top up with water as required and add a little wine/soy if flavour is dropping.

    Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729

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  • Just made this but didn't

    Submitted by KarlsDarls on 19. September 2015 - 20:52.

    Just made this but didn't read the bit about the size of the chicken. Next time will do a 1.2kg chicken. I had to transfer to the stove top.  The spring onion & ginger mix is absolutely amazing.  About to strain the stock and freeze for next time.

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  • I used the vegetable stock

    Submitted by Hermies Place on 17. April 2013 - 23:17.

    I used the vegetable stock from the EDC for this recipe, you can use what chicken or vegetable stock you like and can you use the stock however you would like to.  I will be keeping it for this dish however. The next time you use it you would just top it up with water to cover the chicken and the flavours just develop each time. He has no mention of straining it. I converted it into a Thermomix recipe so cooking time is a lot quicker and its very easy you just put the chicken in for 30mins and then let it rest for 30 mins. If your doing it on the stove you would probably need to increase your cooking times and the quantities as I reduced them to fit in the bowl. However have a play and see how you like it. It was delicious.  tmrc_emoticons.)



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  • I agree Panoukla. Stove top

    Submitted by annebarnes on 11. April 2013 - 11:05.

    I agree Panoukla. Stove top would be the way to go! Anne tmrc_emoticons.)

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  • just to clarify about keeping

    Submitted by Panoukla on 11. April 2013 - 11:02.

    tmrc_emoticons.~ just to clarify about keeping the stock.... Is it to be strained before freezing and then everything added again when it is used again? Do you add more water to poach the chicken in? Is this a stock that you would keep solely to make this dish over and over or could it be used as a base for soup or added to a casserole? What stock is used for the initial starter, can it be a good quality commercial one? I would love to try this although I will use a pot on the stove as I think it sounds too hard to do it in the thermomix.

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