1.6 kg organic chickenStock750 ml (3 cups) Shaoxing rice wine8 green onions, trimmed12 cloves garlic, peeled and crushed1¼ cups sliced ginger1/3 cup sea saltDressing60 ml (¼ cup) shoyu or soy sauce (see note)1 tsp sesame oil½ tsp cane sugar (see note)1/3 cup julienne spring onion, plus extra to garnish1 tbsp julienne ginger, plus extra to garnish2 tbsp peanut oil
For stock, combine ingredients and 6 litres of cold water in a 10-litre stockpot and bring to the boil. Reduce heat and simmer for 15 minutes.
Rinse chicken under cold water and trim excess fat. Gently place breast-side down into stock and submerge for 14 minutes, ensuring stock doesnít return to the boil. Remove pot from heat and stand for 3 hours.
Using tongs, carefully remove chicken from stock and place on a tray to drain.
For dressing, combine all ingredients except for peanut oil in a heat-proof bowl. Heat peanut oil in a saucepan, then pour over dressing ingredients and stir to combine.
Using a cleaver, cut chicken into pieces and arrange on a platter. Drizzle dressing over chicken, garnish with extra spring onion and ginger and serve immediately.