Matt Moran's Chicken in Master Stock

I have heard Matt describe this dish as one of his favourite dishes to serve his family. If you like this you really need to check out his cookbooks!!

1 × 1.6 kg chicken
2 bunches baby bok choy

Master stock
1 litres chicken stock
330 ml light soy sauce
200 ml rice wine vinegar
palm sugar
5 cm knob ginger, roughly chopped
2 star anise
1 cinnamon quills
60 ml sherry vinegar
2 small chillies, cut in half
1 bunch coriander, roots only

Sauce ( I did not make this part of the recipe)
Spring onion and ginger mix
4 spring onions, finely chopped
1 tablespoon finely chopped ginger
½ clove garlic, finely chopped
20 ml peanut oil
2 teaspoons sea salt
20 ml rice wine vinegar
freshly ground black pepper

Combine all the ingredients for the spring onion and ginger mix in a bowl.

To prepare the master stock, place all the ingredients in a stockpot and simmer for 20 minutes. Bring to the boil and add the whole chicken, then reduce the heat and simmer for a further 20 minutes. Turn off the heat, cover with the lid and leave for 1 hours.

Bake the chicken in a 200c oven for 40 minutes

When ready to serve, blanch the bok choy in salted, boiling water for 30 seconds, then refresh in iced water.

Cut the chicken into pieces and serve with the bok choy, the spring onion and ginger mix, and some steamed rice.