"Slow-braising chicken in a soy-based master stock has been in my repertoire since the early '90s," says Christine Manfield. "This classic Chinese technique results in the meat taking on the aromatic flavours of the stock and the skin developing a lacquered appearance after its time spent wallowing in the soy-based bath. The beauty of master stock is it can be reused, its flavour developing more fully over time. Keep it frozen unless using it daily, replenish when necessary and strain it after cooking to remove any impurities. It's an essential treasure for my kitchen. It's a bit like sourdough, a mother stock that needs constant feeding and tender care. The stir-fried beans in a pungent chilli sambal pay tribute to the earthy, spicy flavours common to Asian cooking and make an ideal partner to the chicken."