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Sunda’s masterstock-poached chicken with ginger and spring onion relish

Name: Sunda&#8217;s masterstock-poached chicken with ginger and spring onion relish
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Ingredients: 1 whole chicken (about 1.6kg), at room temperature; Steamed Chinese greens dressed with oyster sauce, to serve; Steamed fresh chow mein noodles or rice (optional), to serve; Masterstock; 4 star anise; 1 piece cassia bark (see note); 2 tsp fennel seeds; 2 tsp cumin seeds; 4 black cardamom pods (see note); 2 tsp Sichuan pepper; 1 tbsp dried licorice root (see note); 2 tsp cloves; 1 long red chilli; Vegetable oil, for frying; 8 garlic cloves; 450 ml light soy sauce; 150 gm rock sugar (see note), coarsely crushed; 200 ml dark soy sauce; 450 ml Shaoxing wine; 80 gm caster sugar; 30 gm ginger, sliced; 5 spring onions, coarsely chopped, plus extra cut into julienne to serve; 3 coriander roots; Ginger and spring onion relish; 50 gm ginger, coarsely chopped; 2 spring onions (equal parts green and white), thinly sliced; 100 ml vegetable oil; 2 pinches of caster sugar; 2 tsp rice wine vinegar

www.gourmettraveller.com.au

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Prep Time: 35 minutes

Cook Time: 45 minutes

Total: 80 minutes

Servings: 5

Sunda’s masterstock-poached chicken with ginger and spring onion relish

Ingredients

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1 whole chicken (about 1.6kg), at room temperatureSteamed Chinese greens dressed with oyster sauce, to serveSteamed fresh chow mein noodles or rice (optional), to serveMasterstock4 star anise1 piece cassia bark (see note)2 tsp fennel seeds2 tsp cumin seeds4 black cardamom pods (see note)2 tsp Sichuan pepper1 tbsp dried licorice root (see note)2 tsp cloves1 long red chilliVegetable oil, for frying8 garlic cloves450 ml light soy sauce150 gm rock sugar (see note), coarsely crushed200 ml dark soy sauce450 ml Shaoxing wine80 gm caster sugar30 gm ginger, sliced5 spring onions, coarsely chopped, plus extra cut into julienne to serve3 coriander rootsGinger and spring onion relish50 gm ginger, coarsely chopped2 spring onions (equal parts green and white), thinly sliced100 ml vegetable oil2 pinches of caster sugar2 tsp rice wine vinegar

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Instructions

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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.

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