— CNP

Master Stock Chicken

1.8kg chicken, thoroughly cleaned (brought up towards room temperature)
Boiling water

Stock
500ml chicken stock
100ml soy sauce
150ml chinese cooking wine
1 cinnamon quill
2 star anise
1 clove
5cm ginger sliced
4 cloves garlic, peeled and bashed
3 spring onions, roughly chopped
1 carrot, roughly chopped
2 celery stalks, roughly chopped
50g oyster mushrooms
1 bunch coriander, stalks only
2 generously heaped tablespoons brown sugar

Sauce
3cm ginger, sliced
2 garlic cloves, sliced
50g oyster mushrooms
oil
half bunch coriander, leaves only

Combine stock ingredients in pot large enough to snugly fit chook. Bring to boil and simmer for 15 minutes to let flavours infuse. Place chicken in simmering stock, breast-side down, making sure to fill cavity with stock. Add boiling water as necessary so as to cover chook. Cover and simmer for 25 minutes. Remove from heat, keep covered and allow to sit for 1 to 1.5 hours. The chicken will continue to cook gently.

Towards the end of the chicken cooking time, prepare the sauce by frying all the ingredients apart from the coriander. Add stock from the chicken pot with the coriander to create a slightly runny sauce.

Remove skin from chicken, carve flesh and serve with sauce and steamed rice.