Traditional Asian Master Stock Chicken

Traditional Asian Master Stock Chicken
Serves 6
Master Stock
Makes 2 litres (8 cups)
8 cloves garlic, peeled                                           1 stick cassia bar
15 white peppercorns                                                         3-star anise
2 tbsps. vegetable oil                                                             1 cup light soy sauce
1⁄2 cup Chinese cooking wine                                             8 cups Chicken Stock
1⁄2 cup thick sweet soy sauce                                            2 x 4 cm piece ginger,
1 cup oyster sauce                                                                peeled and chopped
50 yellow rock candy
Use a 1.5 – 2 kg whole free range chicken
Pound the garlic, ginger and peppercorns to a paste.  Fry in a little oil until it is crisp and nutty. Deglaze with the cooking wine; then add the rest of the ingredients.  Bring to the boil, and skim off any scum and excess oil.  Simmer for 20 minutes, then strain, discarding all the solids.  You can now use the stock to cook your choice of meat or poultry.
Strain the stock after each use and refresh with more ginger and spices each time you use it.   I find that the stock can get very strong after several uses, so add in more chicken stock to make it less intense. A master stock can be used time and time again.
Method for Poaching Chicken
Bring the Master stock to the boil and place a whole chicken in and bring it back to the boil.  Reduce the heat a little, but still on a high simmer and cook uncovered for 20 minutes, using some glad bake and by placing a lid on top of the chicken you will keep it submersed. Turn the chicken over and leave to simmer for another 3 minutes.  Put the pot lid on and turn off the heat, leave the chicken to cool in the stock.  Between 90 – 120 minutes.
Once the stock has cooled remove the chicken and carve chicken into pieces, place on top of steamed Asian greens and ladle master stock over, scatter with coriander and sliced spring onion, and chopped chilli, serve with steamed Jasmine rice

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