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Chamomile Poached Chicken

Chamomile Poached Chicken

Chamomile Poached Chicken  

Recipe by: Clement Pedro

±400g free-range chicken thigh fillets
2 leeks, washed and thinly sliced
2 large carrot, thinly cut on the diagonal
150g Maitake mushrooms, or shimeji mushrooms
100g Baby pak choi, cut through the length
50g Goji berries
10 Whole white peppercorns
4 Chamomile teabags
4 Cups chicken stock
Cut the chicken into bite-sized pieces before adding to a large ovenproof, serving bowl followed by the leeks, carrot, mushrooms and pak choi.
Tie the tea bags, goji berries and peppercorns in a muslin cloth before adding to the dish as well. Add the chicken stock and season lightly with salt. Cover the bowl with baking paper before securing with string and place the dish in an oven preheated to 180°C to cook for 45 minutes. Pearce through the paper, remove the teabag parcel and spoon the chicken, vegetables, and broth into serving bowls.

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