Step 2

For master stock, tie the spices in muslin and place in a large stock pot along with the remaining ingredients. Bring to the boil and reduce to a low simmer for 30 minutes to infuse the flavours.

Step 3

Bring the master stock to a fast boil and add chicken, breast side down. Allow to return the boil and turn off the heat. Weigh the chicken down with a heavy plate and allow the chicken to steep for an hour.

Step 4

For noodle sauce, place all the ingredients in a bowl and mix well.

Step 5

For nuoc cham dipping sauce, combine the fish sauce, white vinegar and coconut water in a bowl. Add garlic, chilli and stir in the lime juice.

Step 6

For nuoc cham dipping sauce, combine the fish sauce, white vinegar and coconut water in a bowl. Add garlic, chilli and stir in the lime juice.

Step 7

For basting liquid, add vinegar to a wok, spoon in maltose and stir until the maltose dissolves.

Step 8

Hold the chicken over the wok. As the vinegar begins to boil, reduce to a simmer and ladle vinegar over the skin of the chicken five times.

Step 9

Hang the chicken in a cool, airy position for 2 hours to allow the skin to dry. Or hang in front of a fan for 1 hour.

Step 10

Heat oil in a wok to 200⁰C. Cut chicken in half lengthways and sit one half in a large spider ladle or sieve. Spoon hot oil continuously over skin for 3 minutes or until crisp & golden. Allow to drain well and repeat with second chicken half.

Step 11

For noodles, blanch noodles in rapidly boiling water for 20 seconds. Refresh in iced water, return to boiling water for 2-3 seconds and drain well.

Step 12

Place noodles in a bowl, add 2 tablespoons of noodle sauce, some garlic chives, sliced spring onions and toss to combine.

Step 13

Transfer the chicken to a chopping board, with a heavy cleaver cut in half removing breast from Maryland and chop each piece into 6-10 pieces.

Step 14

Arrange noodles in a shallow serving bowl, top with pieces of cut chicken, garnish with watercress and sliced chilli and a generous drizzle of dipping sauce.