serves
4
prep
10 minutes
cook
1 hour
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- 4 litres water
- 160 ml light soy sauce
- 50 ml mirin
- 50 ml shaoxing
- 8 slices fresh ginger
- 1⁄2 garlic bulb
- 15 cm dried seaweed
- 5 dried mushrooms
- 2 spring onions, quartered
- 1 rooster or chicken
Instructions
- Combine all ingredients except the rooster in a stock pot and bring to a simmer. Check for seasoning and balance of flavours. Add the rooster, making sure to fully submerge it. Bring back to a simmer, then cover and take immediately off the heat. Leave to cool to room temperature, covered, then remove the bird from the stock.
- At this point I joint the bird and take the breasts off, then slice them and separate the leg into the thigh and drumstick. Gently warm the chicken in the broth to eat warm or have it cold, whole or picked down for a salad. Some of my favourite condiments to go along with it are pickled garlic cucumbers, poached shiitake mushrooms and a bit of lightly toasted sesame oil.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
