Paddock To Plate

Try this beautiful Matt Moran dinner recipe!


  • 1 x 1.8kg free-range chicken

  • 2 bunches baby bok choy, halved

  • 2 cups jasmine rice

  • Master stock

  • 1.6 litres chicken stock

  • 330 ml light soy sauce

  • 200 ml rice wine vinegar

  • 200 g castor sugar

  • 60 ml sherry vinegar

  • 5cm knob ginger, roughly chopped

  • 3 cinnamon quills

  • 3 pieces dried mandarin peel (see note)

  • 2 small red chillis, cut in half

  • 2 star anise

  • 1 bunch coriander, roots only (washed well)

  • Spring onion sauce

  • 4 spring onions, finely chopped

  • 1 tablespoon finely chopped ginger

  • ½ clove garlic, finely chopped

  • 20 ml peanut oil

  • 20 ml rice wine vinegar

  • 2 teaspoons sea salt

  • Freshly ground black pepper


  • 1.

    To make the spring onion sauce, combine all the ingredients in a bowl and stand for the flavours to develop while you prepare the chicken.

  • 2.

    To prepare the master stock, place all the ingredients in a stock pot and simmer for 20 minutes, then bring to the boil.

  • 3.

    Add the chicken to the master stock, reduce heat and simmer for a further 5 minutes. Turn off heat, cover with a lid and stand for 1½ hours for the chicken to cook through.

  • 4.

    When ready to serve, blanch the bok choy in a saucepan of salted, boiling water for 30 seconds, drain then refresh in iced water and drain well once again.

  • 5.

    Drain the chicken from the master stock and cut the chicken into pieces and serve with the bok choy, the spring onion sauce and some steamed jasmine rice.

  • 6.

    Note: dried mandarin peel is available from Chinese grocers, but if it’s unavailable, add a few pieces of fresh mandarin or orange peel instead.

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