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1
Remove all visible fat from the chicken and wipe down the cavity with paper towels.
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2
Bring all the ingredients except the chicken and dipping sauces to the boil in a pot just big enough to fit the chicken.
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3
Turn down and simmer for 20 minutes.
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4
Submerge the chicken in the stock, breast-side down, and bring back to the boil.
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5
Lower the heat to a strong simmer for 20 minutes.
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6
Turn the chicken and allow to simmer for another 3 minutes.
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7
Put a lid on and remove the pot from the heat.
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8
Allow the chicken to cool in the stock.
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9
Once the stock has cooled, remove the chicken.
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10
The master stock should then be strained, brought up to the boil, cooled and refrigerated.
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11
It can then be added to the pot the next time it is needed.
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12
As the stock gets older it will grow in strength and its flavour will intensify.
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13
Add water if necessary to dilute the stock.
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14
The chicken is now ready for use in a salad or chopped up Chinese-style and re-formed on a plate.
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15
It is delicious served with coriander (cilantro) and any of the three dipping sauces.
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16
You will find this chicken silky and delicious, and I'm sure it will change your mind on boiled chook from now on.
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17
To make a simple Chinese roast chicken, heat 4 cups of peanut oil in a wok and fry the chicken on all sides until golden brown and the flesh is heated through.
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18
Serve with Sichuan salt and pepper and lemon juice.
