White-Cooked Chicken

1. Rinse chicken under cold water.
2. Trim away excess fat from inside and outside cavity, but keep neck, parson’s nose and winglets intact.
3. Lower chicken, breast-side down, into simmering stock, ensuring it is fully submerged.
4. Poach chicken gently for exactly 14 minutes.
5. There should be no more than an occasional ripple breaking the surface; adjust the temperature, if necessary, to ensure stock does not reach simmering point again. Remove stockpot immediately from the stove and allow chicken to steep in the stock for 3 hours at room temperature to complete the cooking process.
6. Using tongs, gently remove chicken from the stock, being careful not to tear the breast skin.
7. Place chicken on a tray to drain and allow to cool.
8. For dressing, combine all ingredients except for peanut oil in a heat-proof bowl. Heat peanut oil in a saucepan, then pour over dressing ingredients and stir to combine.
9. With a large knife or cleaver, cut up the chicken Chinese, arrange on a platter and drizzle over the dressing.
10. Garnish with extra spring onions and ginger. Serve immediately.

White Master Stock

1. Place all stock ingredients in a large stockpot and bring to the boil.
2. Reduce heat and simmer gently for 40 minutes to allow the flavours to infuse.