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Slow Braised Chicken in Master Stock with Egg Noodles
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| Ingredients Master stock | |
| 6 | star anise |
| 4cassia bark | |
| 6 | black cardamom pods |
| 6Lwater 500mllight soy sauce 150mldark soy sauce 2 tablespoonssalt 1.6kgfree-range organic chicken Noodle sauce | |
| 3tablespoons | hot water |
| 125mloyster sauce 2 teaspoonsbrown sugar 2 teaspoonssesame oil Nuoc cham dipping sauce 3 tablespoonswhite vinegar 3 tablespoonsfish sauce 125mlyoung coconut water | |
| 2 | garlic cloves, chopped |
| 1bird’s eye chilli, thinly sliced 2 tablespoonslime juice Basting liquid 125mlwhite vinegar | |
| 1 tablespoon | maltose |
| To serve 1Lvegetable oil 300gfresh thin egg noodles | |
| 1 bunch | garlic chives, sliced into 3 cm lengths |
| ½ bunchspring onions, thinly sliced on the angle | |
| 1 | long red chilli, finely sliced |
| 1 bunch | watercress |
Method
For master stock, tie the spices in muslin and place in a large stock pot along with the remaining ingredients. Bring to the boil and reduce to a low simmer for 30 minutes to infuse the flavours.
Bring the master stock to a fast boil and add chicken, breast side down. Allow to return the boil and turn off the heat. Weigh the chicken down with a heavy plate and allow the chicken to steep for an hour.
For noodle sauce, place all the ingredients in a bowl and mix well.
For nuoc cham dipping sauce, combine the fish sauce, white vinegar and coconut water in a bowl. Add garlic, chilli and stir in the lime juice.
For nuoc cham dipping sauce, combine the fish sauce, white vinegar and coconut water in a bowl. Add garlic, chilli and stir in the lime juice.
For basting liquid, add vinegar to a wok, spoon in maltose and stir until the maltose dissolves.
Hold the chicken over the wok. As the vinegar begins to boil, reduce to a simmer and ladle vinegar over the skin of the chicken five times.
Hang the chicken in a cool, airy position for 2 hours to allow the skin to dry. Or hang in front of a fan for 1 hour.
Heat oil in a wok to 200⁰C. Cut chicken in half lengthways and sit one half in a large spider ladle or sieve. Spoon hot oil continuously over skin for 3 minutes or until crisp & golden. Allow to drain well and repeat with second chicken half.
For noodles, blanch noodles in rapidly boiling water for 20 seconds. Refresh in iced water, return to boiling water for 2-3 seconds and drain well.
Place noodles in a bowl, add 2 tablespoons of noodle sauce, some garlic chives, sliced spring onions and toss to combine.
Transfer the chicken to a chopping board, with a heavy cleaver cut in half removing breast from Maryland and chop each piece into 6-10 pieces.
Arrange noodles in a shallow serving bowl, top with pieces of cut chicken, garnish with watercress and sliced chilli and a generous drizzle of dipping sauce.
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