Step 1

For Chinese master stock, bring all ingredients to the boil in a large stockpot, reduce heat to medium and simmer for 1 hour, then strain through a fine sieve and return to a clean stockpot over low heat.

Step 2

Rinse chicken under cold running water and pat dry inside and out with paper towels. Lower the chicken breast-side down into master stock and poach gently for 10 minutes; stock should never simmer or bubble. Remove from heat, cover and leave chicken to steep in the stock for 2 hours to finish cooking. Remove chicken from stock, being careful not to tear the skin, place on a wire rack over a tray and cool to room temperature. Just before serving, carve the chicken Chinese-style: remove wing, thigh and leg joints and breast fillets from carcass. Chop into 2cm-thick slices crosswise through the bone, leaving wing joint whole, and drizzle with a little master stock.

Step 3

Meanwhile, for tomato-chilli sambal, blend shrimp paste, chilli, shallot, lime leaves, candlenuts, ginger, garlic and oil to a smooth paste in a food processor, then cook paste in a saucepan over low heat, stirring occasionally, until fragrant (8-10 minutes). Add remaining ingredients, bring to the boil, reduce heat to low and simmer until a thick paste forms with a layer of oil on the surface (25-30 minutes). Stir oil into sambal, remove from heat, spoon into a sterilised jar (see cook's notes), seal when cool and refrigerate. Makes about 300ml. Sambal will keep for a month.

Step 4

For green bean sambal, heat oil in a wok or deep-fryer to 180C, and deep-fry beans in batches until softened and beginning to brown (1-2 minutes; be careful, hot oil will spit). Remove with a slotted spoon and drain on paper towels. Heat another wok over high heat, add 1 tbsp of the hot oil and fry garlic, ginger and chilli until fragrant (20-30 seconds). Add 1 tbsp tomato chilli sambal (reserve remaining for another use), fish sauce, vinegar, yellow bean sauce, sugar, sweet soy and 60ml master stock and stir-fry to combine. Add fried beans and green peppercorns, and toss until beans are tender and coated with sauce (2-3 minutes).

Step 5

To serve, arrange green bean sambal on plates or a platter, top with chicken, spring onion and ginger and season with Sichuan salt.