Step 1

For masterstock, dry-roast spices in a frying pan over low-medium heat until fragrant (5-6 minutes). Heat 3cm oil to 160°C in a saucepan and fry garlic until crisp (2-3 minutes), then drain on paper towels. Add garlic and spices to a large saucepan with remaining ingredients, 3 litres water and 1 tbsp salt. Bring to the boil then reduce heat to medium and simmer until stock is fragrant (30 minutes).

Step 2

Add chicken to masterstock and bring back to the boil. Boil for 1 minute, then remove from heat, weigh down chicken, cover saucepan, then steep until chicken is cooked through (1 hour). Remove chicken from stock and cool.

Step 3

For relish, blend ginger and 1 tbsp water in a small food processor to a smooth paste, then strain. Add ginger and spring onion to a heatproof bowl. Heat oil in a small saucepan over high heat until shimmering, then pour over ginger mix and refrigerate to cool. Season with sugar, vinegar and salt to taste.

Step 4

Carve chicken and transfer to a serving plate, spoon over masterstock (remaining stock will keep frozen for 3 months, and can be used again). Top with spring onion, and serve with greens, noodles and relish.