Master Stock Chicken

Serves 8

1 whole dried chilli

4 whole dried shiitake mushrooms

3 star anise

1 tsp white peppercorns

1 brown onion, skin on, halved

5 spring onions, cut into lengths 100g ginger, sliced

1 bulb garlic, cloves separated

¼ cup (60ml) light soy sauce

1 cup (250ml) Shaoxing (cooking wine)

¼ cup (80g) rock sugar (or ⅓ cup caster sugar)

1.8kg whole chicken

TO SERVE

Steamed rice

Soy sauce, chilli sauce and sesame oil

Place the chilli, mushrooms, star anise, pepper, onions, ginger, garlic, soy, Shaoxing, sugar and 4 litres of water in a large saucepan over high heat and bring to the boil. Add the chicken, breast-side down, and return to the boil. Reduce the heat to medium and cook for 20 minutes.

Remove from the heat, cover with a tight-fitting lid and allow to stand for 1 hour, to gently poach. Carefully remove the chicken, strain the broth and reserve.

For a quick serving suggestion, cut the chicken into pieces and serve with warm broth, rice and condiments.

If saving for future use, divide the broth into containers and freeze. The broth is the perfect base for soups and sauces. You can also reserve the broth to poach more chicken.

Shred the chicken, discarding the bones and use the chicken meat in soups, salads, stir fries and sandwiches.

Freeze the broth and chicken separately in airtight containers for up to three months.

“IF YOU REALLY WANT TO MAKE A FRIEND, GO TO SOMEONE’S HOUSE AND EAT WITH HIM.” CÉSAR CHÁVEZ