Tonight’s dinner was my favourite dinner!  This is just superb with the subtle blend of aromas and flavours.   And it is so easy to make.  It literally takes about five minutes to prepare and then you just stand back and watch the magic take place. 

This recipe comes from Neil Perry, my favourite Australian chef.  It is an chinese dish and you may find that the ingredients sound exotic.  But don’t be put off.  When you have time take a leisurely drive to an asian supermarket and ask the person behind the counter to help you find the correct ingredients.  Once you have stocked up on these ingredients you will be able to make the Master Stock Chicken more than once.  

And.  Once you have made the stock you can freeze it, thaw it, reheat it, add more ingredients and cook another chicken in it.  Apparently a good stock can be kept for years and years and they just keep getting better with age….  like a red wine.

Ingredients

1.6kc cornfed chicken  ( I buy a Mount Barker Free Range Corn Fed Chicken – it is delicious)

1 1/2 L water

1 cup light soy sauce

1 cup shaoxing wine

150g yellow rock sugar

2 pieces dried mandarin

2 sticks cinnamon

4 star anise

1 large nob of ginger, sliced and peeled

3 cloves garlic

Method

Place all the ingredients, except the chicken into a large saucepan.  Put the lid on, turn up the heat and bring the broth to boiling point.  Once it is boiling add the whole chicken, breast side down and simmer for about twenty minutes.  Turn the chicken over and cook it for about ten minutes on the other side.  I cook it with the lid on the whole time.

Remove the chicken from the stock, cut it into pieces and serve with rice.  Ladel some of the stock over th top and eat.  This meal is great when served with bok choy.

Please give it a go, let me know what you think…..

And don’t forget to freeze the stock, take it out next week and use it again.

Enjoy!

Mia

xxx

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