Name: Master stock chicken
Yield: 4 - 6
Ingredients: 1 chicken (about 1.8kg); 3 litres chicken stock; 750 ml Shaoxing wine; 500 ml (2 cups) soy sauce; 300 gm brown sugar; 150 gm thickly sliced ginger; 8 coarsely chopped spring onions; 2 halved garlic heads; 6 pieces of mandarin rind; 6 cinnamon quills; 6 star anise; 2 halved small red chillies; To serve: steamed rice, extra sliced spring onion, julienned ginger, sliced red chilli and steamed Asian greens

Ingredients

1 chicken (about 1.8kg)

3 litres chicken stock

750 ml Shaoxing wine

500 ml (2 cups) soy sauce

300 gm brown sugar

150 gm thickly sliced ginger

8 coarsely chopped spring onions

2 halved garlic heads

6 pieces of mandarin rind

6 cinnamon quills

6 star anise

2 halved small red chillies

To serve: steamed rice, extra sliced spring onion, julienned ginger, sliced red chilli and steamed Asian greens

Method

Main

1.Combine chicken, stock, Shaoxing wine, soy sauce, brown sugar, thickly sliced ginger, coarsely chopped spring onions, garlic heads, mandarin rind, cinnamon, star anise and halved small red chillies in a slow-cooker. Top up with extra stock or water if necessary so chicken is completely submerged. Set on low and cook for 5 hours. Carve chicken into pieces, place on top of steamed rice, ladle master stock over, scatter with extra sliced spring onion, julienned ginger and sliced red chilli and serve with steamed Asian greens.

Styling by Emma Knowles

Styling by Jerrie-Joy Redman-Lloyd

Styling by Vanessa Austin