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Master stock chicken

Slow cook chicken in Shaoxing win, soy sauce and mandarin for rich flavours that soak through the skin. Serve with rice.

By Emma Knowles
  • Serves 4 - 6
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Masterstock chicken


  • 1 chicken (about 1.8kg)
  • 3 litres chicken stock
  • 750 ml Shaoxing wine
  • 500 ml (2 cups) soy sauce
  • 300 gm brown sugar
  • 150 gm thickly sliced ginger
  • 8 coarsely chopped spring onions
  • 2 halved garlic heads
  • 6 pieces of mandarin rind
  • 6 cinnamon quills
  • 6 star anise
  • 2 halved small red chillies
  • To serve: steamed rice, extra sliced spring onion, julienned ginger, sliced red chilli and steamed Asian greens


  • 1
    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.