1chicken (about 1.8kg)3 litreschicken stock750 mlShaoxing wine500 ml(2 cups) soy sauce300 gmbrown sugar150 gmthickly sliced ginger8coarsely chopped spring onions2halved garlic heads6pieces of mandarin rind6cinnamon quills6star anise2halved small red chilliesTo serve:steamed rice, extra sliced spring onion, julienned ginger, sliced red chilli and steamed Asian greens
Combine chicken, stock, Shaoxing wine, soy sauce, brown sugar, thickly sliced ginger, coarsely chopped spring onions, garlic heads, mandarin rind, cinnamon, star anise and halved small red chillies in a slow-cooker. Top up with extra stock or water if necessary so chicken is completely submerged. Set on low and cook for 5 hours. Carve chicken into pieces, place on top of steamed rice, ladle master stock over, scatter with extra sliced spring onion, julienned ginger and sliced red chilli and serve with steamed Asian greens.