Step 1

For the master stock, combine all ingredients and 5L (20 cups) water in a large stockpot over high heat and bring to the boil. Reduce heat to low and simmer gently for 30 minutes to infuse.

Step 2

Meanwhile, rinse chicken under cold water and trim any excess fat from cavity. Lower chicken, breast-side down, into infused stock, ensuring it is fully submerged. Poach chicken very gently for 15 minutes, then remove pot from heat.

Step 3

Cover and stand for 2 hours or until chicken is cooked through (the juices of the chicken will run clear when the thickest part of a thigh is pierced with a skewer). Using tongs, remove chicken from stock and set aside to cool.

Step 4

Meanwhile, for the ginger dressing, combine all ingredients and 2 tbs chicken stock in a bowl and set aside.

Step 5

Using poultry shears or kitchen scissors, cut chicken into 8 pieces and arrange on a serving platter. Drizzle with dressing and sprinkle with coriander. Serve with rice.