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Export 11 ingredients for grocery delivery
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.
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