Ingredients

The following ingredients have 4 Servings
  • 1 x 1.6 kg free-range chicken
  • <b>Master stock</b>
  • 6 litres cold water
  • 3 cups&nbsp;shao&nbsp;hsing&nbsp;wine or dry sherry
  • 8 spring onions, trimmed and cut in half crossways
  • 12 garlic cloves, crushed
  • 1 1/2 cups&nbsp;ginger slices
  • 1/3 cup sea salt

Instruction

  • <p>1. Place all stock ingredients in a large stockpot and bring to the boil. Reduce heat and simmer gently for 40 minutes to allow the flavours to infuse.</p> <p>2. Rinse the chicken under cold water. Trim away excess fat from inside and outside cavity, but keep neck, parson's nose and winglets intact. Lower chicken, breast-side down, into simmering stock, ensuring it is fully submerged. Poach chicken gently for exactly 14 minutes. There should be no more than an occasional ripple breaking the surface; adjust the temperature, if necessary, to ensure stock does not reach simmering point again.</p> <p>3. Remove stockpot immediately from the stove and allow chicken to steep in the stock for 3 hours at room temperature to complete the cooking process. Using tongs, gently remove chicken from the stock, being careful not to tear the breast skin. Place chicken on a tray to drain and allow to cool. Strain the stock and freeze it&nbsp; to use for another&nbsp;dish. Meanwhile, make the two dipping sauces:&nbsp;<a href="https://www.goodfood.com.au/recipes/ginger-coriander-and-spring-onion-dipping-sauce-20171115-gzlto2">ginger, coriander and spring onion</a> and <a href="https://www.goodfood.com.au/recipes/black-bean-and-ginger-dipping-sauce-20171115-gzlu6o">black bean and ginger</a>.</p> <p>4. <a href="https://www.goodfood.com.au/recipes/how-to/kylie-kwong-on-how-to-chop-a-chicken-chinesestyle-20171113-gzk945">Chop the chicken Chinese-style</a> and serve with dipping sauces on the side.</p>