Ingredients

Preparation Instructions

1. Separate all chicken parts. Set aside the drumsticks, thighs, wings, and breasts for later, and place remaining neck and carcass in a 10 quart stockpot with cilantro stems and 2 litres of cold water.
2. Cut green onions into 3 inch sections, peel and smash the ginger piece, peel and quarter the onion, and peel and smash the garlic, then add everything to the pot. Remove the stalks from the shiitake mushrooms, and add to the stock, reserving the remainder for the main dish.
3. Bring to a boil. Reduce heat and simmer uncovered for 3 hours, removing foam from the surface as it cooks.
4. Mix sea salt and white pepper, and sprinkle onto chicken parts.
5. Prepare the vegetables: rinse the dried mushrooms, then soak in hot water for 30 minutes, saving 200ml of the water for later. Remove the stalks and seeds from the dried chilies, and soak in hot water for 20 minutes. Peel and cut the carrots into 1/4 inch diagonal slices. Peel and chop the garlic. Peel the ginger, and cut into 1/4 inch slices. Remove the roots of the spring onions, and separate green and white ends. Halve the white parts in a cross section. Peel the brown onion and cut into 1/4 inch slices.
6. Heat wok, saucepot or Dutch oven, and add sesame oil. Brown the chicken in two lots, and set aside.
7. In the same cooking vessel, reduce heat to medium and heat cinnamon stick and star anise until aroma is released.
8. Add ginger slices and white part of spring onions, and continue to stir fry until aroma is released.
9. Add brown onion slices and hydrated red chili and stir fry for another 3 minutes, scraping the pan to release all the brown bits.
10. Add chicken and any juices back to the wok. Add hydrated shiitake mushrooms, dark and light soy sauce, oyster sauce, and rock sugar, and give it a good stir. Raise heat to high.
11. Add Shaoxing Chinese cooking wine and black vinegar, and allow 30 seconds to reduce.
12. Add mushroom liquid and chicken stock, and bring to boil. Cover and reduce heat to medium low, and simmer for 30 minutes, stirring once.
13. Add ginkgo nuts and carrots and simmer covered for 10 minutes.
14. Mix the cornstarch and water into a slurry in a separate container, then add to the sauce, stirring well until it comes to a boil to thicken. Adjust the taste with salt. Sauce should be smooth and shiny.
15. Stir in brandy and the green parts of the spring onions.
16. Dish into a serving bowl and garnish with cilantro and more chopped spring onions. Serve immediately with steamed rice.