2 cups dark Chinese soy sauce
2 cups shao hsing Chinese cooking wine
4 cups chicken stock
2 cups dark brown sugar (or grated palm sugar)
6 green onions, sliced
4 garlic cloves, bruised
5cm piece ginger, peeled and thinly sliced
1 large orange, rind cut into strips
5 star anise
2 cinnamon sticks
1.8kg free-range organic whole chicken
1 tsp vegetable oil
1 large carrot, peeled and cut into matchsticks
3 green onions (extra), thinly sliced
½ wombok (Chinese cabbage), shredded
1 Put soy, wine, stock, 4 cups water, sugar, green onion (reserve ¼ cup), garlic, ginger, orange rind, star anise and cinnamon sticks in a large, deep saucepan over medium heat. Stir until sugar dissolves and mixture comes to the boil. Reduce heat to low and simmer for 30 minutes to infuse flavours.
2 Add chicken to stock, breast side down, and cook, covered, for 30 minutes. Gently turn chicken over and cook for a further 20 minutes. Turn heat off and stand, covered, for 2 hours.
3 Meanwhile, to stir-fry vegetables, heat a wok over high heat. When hot swirl oil around wok. Add carrot and stir-fry for 1 minute. Add green onion (extra) and stir-fry for 1 minute. Stir wombok through mixture and add 1 tbsp water. Cover vegetables for 1 minute or until tender.
4 Remove chicken from stock and cut, Chinese style, into pieces. Serve chicken in bowls with stir-fried vegetables and sprinkle with reserved green onion.