Free Healthy Recipe - Spatchcock poached in Chinese stock

Dairy free, Gluten free, Low carbohydrate, Low fat, Low GI, Low sugar, Wheat Free

Image courtesy of Gam Farm.

Spatchcock is a particularly versatile game meat, suiting a wide variety of cuisine, particularly Asian. Recipe courtesy of Game Farm.

350 grams spatchcock, deboned
1 tbsp olive oil
spring onions shredded to to serve
For the stock:
½ cup soy sauce, light
½ cups shaoxing, (chinese cooking wine)
3 cm ginger, sliced
3 cloves garlic, peeled
2 spring onions cut into 5cm pieces
1 stick cinnamon
2 tbsp sugar, brown
2 strips orange, zest
basmati rice to serve
sugar snap peas to serve, steamed

Roll the spatchcock and tie with string.

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.

Add the rolled spatchcock to the saucepan and cover with a piece of baking paper. Simmer for 15 minutes.

Remove the spatchcock from the poaching liquid and pat dry with a paper towel.

Heat the oil in a frypan and fry the spatchcock until crisp. Meanwhile reduce the stock slightly and pass through a sieve.

Remove the string from the spatchcock and serve with the spring onion and drizzled with cooking liquid.

Makes 2 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 35 mins
Ready in: 50 mins

Suitable for:
Dinner, Lunch
See also:
Pak Choy with chilli & black bean sauce
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Nutritional Information - Per Serve
Kj 3059 kj
Calories 731 kcal
Fat 38 g
Saturated Fat 14 g
Total Carbohydrate 57 g
Total Protein 35 g
Fibre 3 g

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