9 Comments

  1. Lorraine @ Not Quite Nigella
    May 22, 2015 @ 10:17 am

    I love these sorts of chicken dishes! Set and forget is the best isn’t it? 😀

    Reply

    • Elizabeth Connolly
      May 22, 2015 @ 10:26 am

      Yes Lorraine… especially when you want something yummy, but still want to spend lots of time with your guests! Liz xx

      Reply

  2. Julie
    November 4, 2014 @ 7:57 am

    Hi Liz,
    I would like to make this but what do you mean by ginger shards?
    Thanks Julie

    Reply

    • Elizabeth Connolly
      November 4, 2014 @ 8:19 am

      Hi Julie… ginger shards, are just slices of raw ginger… 🙂 Good pick… this is yummy 🙂 Liz xx

      Reply

      • Julie
        November 4, 2014 @ 3:55 pm

        Ok Thanks

        Reply

  3. Hotly Spiced
    October 1, 2014 @ 7:38 am

    This is a fantastic way to cook chicken, Liz. I love this method because it always delivers moist and flavoursome chicken. I think it’s called ‘White Cooking’? I love how the stock can be used again (definitely need a bigger freezer!) xx

    Reply

    • Elizabeth Connolly
      October 1, 2014 @ 8:34 am

      Yes Charlie… I think it is called white cooking… I can’t remember where the recipe came from… but it was in my head as I cook chicken like it all the time! really you can add any flavour to the water you like. I have often used lemons and oranges and star anise as well! I have 3 as a part of our fridges and one stand alone upright freezer…and they are still all full! Liz x

      Reply

  4. anna@shenANNAgans
    September 30, 2014 @ 4:06 pm

    So different, so tasty. Mmmm, the way your going I’m going to have to invest in a Thermomix….

    Reply

    • Elizabeth Connolly
      September 30, 2014 @ 11:26 pm

      LOL Oh Anna… you can do everything not in a Thermomix that why I post both recipes… it is just easier, faster and you can walk away 🙂 But let me know if you are interested as I am a consultant… but I’m sure you have friends in Canberra that sell them 🙂 Liz x

      Reply

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