Ingredients
Method
Main
1.For stock, combine ingredients and 6 litres of cold water in a 10-litre stockpot and bring to the boil. Reduce heat and simmer for 15 minutes.
2.Rinse chicken under cold water and trim excess fat. Gently place breast-side down into stock and submerge for 14 minutes, ensuring stock doesnÃt return to the boil. Remove pot from heat and stand for 3 hours.
3.Using tongs, carefully remove chicken from stock and place on a tray to drain.
4.For dressing, combine all ingredients except for peanut oil in a heat-proof bowl. Heat peanut oil in a saucepan, then pour over dressing ingredients and stir to combine.
5.Using a cleaver, cut chicken into pieces and arrange on a platter. Drizzle dressing over chicken, garnish with extra spring onion and ginger and serve immediately.
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