2 x 1.5kg free-range chickens
2 cups shaoxing cooking wine
⅓ cup light soy sauce
8cm-long piece ginger, sliced
6 garlic cloves, sliced
6 spring onions, roughly chopped
Wash and clean chickens. Pat dry. Place in a large stockpot that is just big enough to just fit both chickens side-by-side.
Top with shaoxing, soy, ginger, garlic, spring onions and star-anise. Pour over enough cold water (approx. 2 litres) to cover. Cover with a tight-fitting lid. Bring to a boil then reduce heat to a very low simmer.
Cook, barely simmering, for 20 minutes. Remove from heat and set aside for 30 minutes without removing lid.
Carefully remove chickens from hot liquid and plunge into a large bowl of iced water to cool. (Helps tighten skin.) Strain liquid, discarding solids. Reserve stock.
Store remaining chicken in an airtight container in the fridge until the next day.
Freeze any remaining stock for future use. It’s a wonderful base for Asian-style soups.
Use this as a base for our Asian-Poached Chicken with Sweet Braised Shitake Mushrooms.