Master Stock Chicken

Name: Master Stock Chicken
Yield: Serves eight as part of a shared meal
Cuisine: Chinese
Ingredients: 1 x 1.6 kg corn-fed chicken, left whole; 250 ml shaohsing wine; 150 g yellow rock sugar; 1.5 litres water; 250 ml light soy sauce; 2 sticks cinnamon; 4 star anise; 3 cloves garlic, sliced; 1 large knob ginger, peeled and sliced; 3 pieces dried mandarin peel

Preparation info

Serves
eight
as part of a shared meal

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

Master Stock Chicken is to me the Chinese equivalent of a beautifully roasted chicken with garlic. I find the best thing to do with the chicken the next day is to fry it.

Ingredients

1 x 1.6 kg corn-fed chicken, left whole
1.5 litres water
250

Asia
China
Main course

Method

Remove all visible fat from the chicken and wipe down the cavity with paper towels.

Bring all the ingredients except the chicken and dipping sauces to the boil in a pot just big enough to fit the chicken. Turn down and simmer for 20 minutes. Submerge the chicken in the stock, breast-side down, and bring back to the boil. Lower the heat to a strong simmer for 20 minutes.

Turn the