1 wholechicken(about
1.6kg),atroomtemperature
SteamedChinesegreens
dressedwithoystersauce,
toserve
Steamedfreshchowmein
noodlesorrice(optional),
toserve
MASTERSTOCK
4 staranise
1 piececassiabark(see note)
2 tspfennelseeds
2 tspcuminseeds
4 blackcardamompods
(seenote)
2 tspSichuanpepper
1 tbspdriedlicorice
root(seenote)
2 tspcloves
1 longredchilli
Vegetableoil,forfrying
8 garliccloves
450 ml light soy sauce
low-mediumheatuntilfragrant
(5-6minutes;seecook’snotes
p152).Heat3cmoilto160°Cin
a saucepanandfrygarlicuntil
crisp(2-3minutes),thendrain
onpapertowels.Addgarlicand
spicestoa largesaucepanwith
remainingingredients,3 litres
waterand1 tbspsalt.Bringto
theboilthenreduceheatto
mediumandsimmeruntilstock
is fragrant(30minutes).
2 Addchickentomasterstock
andbringbacktotheboil.Boil
for1 minute,thenremovefrom
heat,weighdownchicken,
coversaucepan,thensteep
untilchickenis cookedthrough
(1 hour).Removechickenfrom
stockandcool.
3 Forrelish,blendgingerand
1 tbspwaterin a smallfood
processor to a smooth paste,thenstrain.Addgingerand
springoniontoa heatproof
bowl.Heatoilina small
saucepanoverhighheat
untilshimmering,thenpour
overgingermixandrefrigerate
tocool.Seasonwithsugar,
vinegarandsalttotaste.
4 Carvechickenandtransfer
toa servingplate,spoonover
masterstock(remainingstock
willkeepfrozenfor3 months,
andcanbeusedagain).Topwith
springonion,andservewith
greens,noodlesandrelish.
NoteCassiabark,black
cardamom,driedlicoriceroot
androcksugarareavailable
fromAsiansupermarkets.
Winesuggestion 2015 Cobaw
Ridge Chardonnay.➤Poachedchickenwithgingerandspring onion relish
SERVES4-6// PREPTIME 35 MINS// COOK 45 MINS(PLUSSTEEPING,COOLING)
“Thisis anotherstaffmeallovedatSunda,”saysNguyen.“Themasterstockis reallyaromaticandprettymuch
lastsforever.Aftereachuse,strainthestock,bringit toa rapidboil,chillit downquickly,andthenfreezeit untilthe
nextuse.Theflavourofthestockimproveswitheachuse,thoughyou’llneedtotopit upwithwater,lightsoyand
dark soy sauce, and every 3-4 usesyou’llneedtoaddfreshspices.The chicken is served with a traditional relish.”
150 gmrocksugar(seenote),
coarselycrushed
200 mldarksoysauce
450 mlShaoxingwine
80 gmcastersugar
30 gmginger,sliced
5 springonions,coarsely
chopped,plusextra
cutintojuliennetoserve
3 corianderroots
GINGERANDSPRING
ONIONRELISH
50 gmginger,coarsely
chopped
2 springonions(equal
partsgreenandwhite),
thinlysliced
100 mlvegetableoil
2 pinchesofcastersugar
2 tspricewinevinegar1 Formasterstock,dry-roast
spices in a frying pan over