Poached chicken in master stock

This recipe is from season 1, episode 8 of Paddock to Plate.

Serves 4

Ingredients

• 1  x 1.8kg free-range chicken
• 2  bunches baby bok choy, halved
• 2 cups jasmine rice

Master stock

• 1.6 litres chicken stock
• 330 ml light soy sauce
• 200 ml rice wine vinegar
• 200 g castor sugar
• 60 ml sherry vinegar
• 5cm knob ginger, roughly chopped
• 3 cinnamon quills
• 3 pieces dried mandarin peel (see note)
• 2 small red chillis, cut in half
• 2 star anise
• 1 bunch coriander, roots only (washed well)

Spring onion sauce

• 4 spring onions, finely chopped
• 1 tablespoon finely chopped ginger
• ½ clove garlic, finely chopped
• 20 ml peanut oil
• 20 ml rice wine vinegar
• 2 teaspoons sea salt
• Freshly ground black pepper

Directions

1. To make the spring onion sauce, combine all the ingredients in a bowl and stand for the flavours to develop while you prepare the chicken
2. To prepare the master stock, place all the ingredients in a stock pot and simmer for 20 minutes, then bring to the boil.
3. Add the chicken to the master stock, reduce heat and simmer for a further 5 minutes. Turn off heat, cover with a lid and stand for 1½ hours for the chicken to cook through.
4. When ready to serve, blanch the bok choy in a saucepan of salted, boiling water for 30 seconds, drain then refresh in iced water and drain well once again.
5. Drain the chicken from the master stock and cut the chicken into pieces and serve with the bok choy, the spring onion sauce and some steamed jasmine rice.

Note: dried mandarin peel is available from Chinese grocers, but if it’s unavailable, add a few pieces of fresh mandarin or orange peel instead.