4 x chicken leg and thigh portions on the bone, with skin – about 1 kg in total (the size of the leg is important for the cooking time).
100g fresh shiitake mushrooms, stems discarded and caps sliced
8 spring onions
2 cups shao hsing wine
6 garlic cloves, crushed
10 cm piece ginger, finely sliced
300 ml honey
1.5 cup light soy sauce
4 star anise
2 spring onions (scallions) trimmed and cut in half, greens parts for the stock, whites for the finish
Peel of two lemons in strips
4 cups water
Place all stock ingredients in a heavy-based pan or stockpot, then bring to the boil and simmer for 30 minutes.
Carefully lower chicken pieces into stock, skin-side down, and when they have reached a simmer, cover with a cartouche (see below*) to keep them fully submerged. Poach chicken gently for 12 minutes (for 230 gm. Maryland and 15 minutes for a 260 gm.). There should be no more than an occasional ripple breaking the surface; adjust temperature, if necessary, to ensure stock does not reach simmering point again.
At the end of the poaching time, remove pan from stove and allow chicken to steep in stock for 7 minutes to complete the cooking process. Using tongs, gently remove chicken from stock, being careful not to tear skin. Place chicken on a tray to cool slightly.
Meanwhile take a few ladle spoons of the stock and add to a deep sided frying pan, making sure that you get some of the slices of lemon. Add the sliced mushrooms, the fresh whites of spring onions and bring the stock back to the boil. Simmer until reduced by approximately half to a syrupy consistency.
Using a cleaver or heavy knife, separate chicken portions into legs and thighs, then chop into thick, even slices. Arrange chicken on a serving platter, then drizzle with hot stock, spoon on mushrooms, spring onions and lemon pieces and serve.
(Kylie Kwong’s recipe adapted by Maggie)
Serves 4-6 as part of a shared meal