Red braised chicken and Asian slaw with a sweet and sour dressing

Master stock

3 Ltr	Water
250 ml	Light soy sauce
500 ml	Shaoxing wine
200 g	Sugar, yellow rock variety
4 ½ cm	Ginger, sliced
5	Garlic cloves, sliced
4	Star anise
2	Cinnamon sticks
3	Cardamom pods, cracked
1	Orange, zest of
1 tsp	Sichuan peppercorns

Chicken and sweet and sour dressing

4	Chicken marylands, free-range, thigh and drum together (Main)
2 Ltr	Stock, master
2 Tbsp	Coriander, finely chopped
5 cm	Ginger, sliced
2 Tbsp	Spring onions, finely sliced
2	Garlic cloves, finely chopped
1	Red chilli, large, finely sliced
2 ½ Tbsp	Light soy sauce
1 Tbsp	Brown rice vinegar
1 tsp	Sesame oil
1 tsp	Brown sugar
2 Tbsp	Peanut oil

Asian slaw

1	Carrot, small
1	Cucumber, small
2	Celery, sticks
1 cup	Bean sprouts, fresh
3	Radishes, red
3	Spring onions, shredded
1 cup	Chinese cabbage
2 tsp	Black sesame seeds

Directions

Master stock

1. Place ingredients in a large pot and bring to boil. Simmer gently for 15 minutes then remove from heat.
2. Allow the stock to cool completely (overnight is ideal) before straining out the aromatics and refrigerating or freezing.

Chicken

1. Rinse chicken under cold water and pat dry. Bring master stock to the boil and add chicken. Gently poach for 20 minutes.
2. Take off the heat and sit for 15 minutes. Carefully remove the chicken from the stock so as not to damage the skin. Cool in fridge. This can be made one day in advance.

Sweet and sour dressing

1. Combine all ingredients except peanut oil in a bowl. Heat peanut oil in a small pan until surface shimmers slightly, then carefully pour over ingredients in bowl.
2. Stir to combine and set aside.

Asian slaw

1. Julienne carrot, cucumber, celery and radishes. Place in a bowl with shredded cabbage and spring onions.
2. Mix in sesame seeds and place to one side

To Serve

1. Pre-heat oven to 180C. Take out chicken from fridge and place in a frying pan or oven tray skin side up. Add 4 Tbsp of water.
2. Place in oven for 15 minutes or till crispy. While the chicken is roasting mix through 4 Tbsp of dressing to the asian slaw.
3. Divide the salad between 4 plates. Place roasted chicken on top and drizzle with the remaining dressing.