Prepare Broth

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1 whole chicken (reserve wing tips, feet, neck, offal, internal fat)

30g sea salt

4 litres chicken stock

50g spring onion (sliced)

30g ginger (sliced)

25g garlic (sliced)

10g star anise (toasted)

8g sichuan peppercorn (toasted)

12g fennel seeds (toasted)

3g cloves (toasted)

7g white peppercorn (toasted)

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1. Scrub chicken with salt until skin is translucent.

2. Rinse and dry chicken.

3. Boil chicken stock with reserved chicken parts, sliced vegetables, and toasted spices.

4. Simmer 3 hours.

Poach Chicken

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Reserved broth from above

Shaoxing wine (to taste)

Dark soy (to taste)

Toasted sesame oil (to taste)

4 litres ice water

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1. Simmer broth. Add chicken crown and legs.

2. Remove chicken when broth lightly simmers. Rest 1 minute.

3. Repeat step 6 two to three more times.

4. Poach chicken 25-40 minutes, or until breast internal temperature is 60°C.

5. Place crown in ice water.

6. Gently reheat broth. Poach legs 10 more minutes. Remove legs.

7. Place legs in ice water.

8. Season broth with wine, soy, and sesame oil. Strain and reduce.

Cook Rice

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250g jasmine rice

Reserved chicken fat (or sesame oil)

330g reserved chicken broth (pre-heated)

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1. Rinse rice until water runs clear. Drain and dry 20 minutes.

2. Toast rice in rendered fat until coated.

3. Add pre-heated broth to rice. Bring to boil.

4. Cover and simmer 15 minutes.

5. Turn off heat and rest.

Make Ginger-Scallion Oil

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60g ginger (finely chopped)

30g garlic (finely chopped)

110g spring onion greens (finely chopped)

130g vegetable oil

30g black olives (pitted and finely chopped)

Salt (to taste)

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1. Finely chop ginger, garlic, and spring onion greens.

2. Heat oil to 270°C. Pour over ginger, spring onion, and garlic. Whisk.

3. Fold in olives. Season with salt.

Serve

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Fresh coriander

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1. Remove chicken from ice water and dry.

2. De-bone chicken. Glaze with ginger-scallion oil. Season with salt.

3. Serve chicken with rice, broth, condiments, and coriander.