Masterstock Chicken with Spring Onion Dressing
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Masterstock Chicken with Spring Onion Dressing
Recipe By Courtney Roulston
Ingredients
1 Coles free range chicken (around 1.8kg)
2 tbsp ginger, peeled, chopped
½ cup Squeaky Gate extra virgin olive oil
½ tsp sea salt flakes
pinch white pepper
1 long red chilli, sliced to serve
8 spring onions- green part
master stock Ingredients
1 cup shaoxing wine (chinese cooking wine)
1.5 cup soy sauce
½ cup honey
1/3 cup sliced ginger
8 spring onions, white halves only
1 head garlic, cut in half horizontally
2 strips orange peel
1 stick cinnamon
1 star anise
Method
Place all the master stock ingredients into a large pot along with 5 litres of water. Bring up to a boil for 10 minutes to allow the aromatics to become fragrant.
Cut the excess fat off of the chicken.
Turn the heat down to a very gentle simmer and add the chicken into the pot breast side down. Make sure there is enough water in the pot to cover the chicken. Place a lid on the pot and leave on a very low heat for 1.5-2 hours- there should only be the occasional blip hitting the surface. Remove from the heat and leave the chicken to steep in the broth.
To make the spring onion dressing, place the ginger into a mortar and pestle and add in the sliced green parts of the spring onion and gently pound into a paste. Gently mix into the ginger. Heat the extra virgin olive oil in a small pot and pour over the spring onion mixture. Stir to combine and season with salt and white pepper. Set aside.
Remove the chicken from the broth and allow to rest for 5 minutes before slicing into portions. Place onto a serving platter and serve with the spring onion dressing and sliced chilli.
