Spicy Poaching Stock

A low calorie, poaching stock especially suitable for lean poultry cooking.

Please note, not suitable for drinking or re-cooking after its done its initial job of cooking the poultry.

4 - 6

5 minutes

15 minutes

Ingredients

Liquid
Water
Soya sauce
Fish sauce
Flavourings
Fresh lemon sliced
Fresh ginger slices
Fresh garlic

- skin removed and whole
Fresh red onion

- quarters
Whole dried red chillies
Black peppercorns

Instructions

01 Half fill saucepan with cold water.
02 Add 60ml soya sauce and 60ml fish sauce to volume of water. Add more if you feel the poaching water is too bland.
03 Add all flavourings.
04 Bring to boil and simmer gently for 15 minutes.
05 After 15 minutes the stock is ready to be used.

Notes

I am not providing exact quantities for this kitchen 'essential' as it all depends on the size of the cooking pot and the volume of poultry one wishes to poach, however, the rule is always be generous with the water, and add soya sauce and fish sauce as a flavouring, and as required. DO NOT add salt, as the soya and fish sauce add the necessary saltiness. Flavourings can change - OK to use dried or fresh limes, lemon grass, lime leaves etc and if the soya sauce and fish sauce are not to your liking, remove altogether (but keep the water!).