30 chicken legs with the thigh bone removed
30 chicken breasts with cleaned supreme bone, skin on

WHITE STOCK
12L water
1.5L shaoxing wine
30 banana shallots finely sliced
70 cloves garlic finely sliced
600g ginger finely sliced
8 tbsp Maldon sea salt

Put all of the stock items into a large pan, bring to the boil and then simmer for 45 minutes until the flavour of the stock has intensified. With this stock just below a simmer add the chicken legs and cook for five minutes, then add the breasts and cook for another five minutes. Carefully remove the chicken onto a large tray being careful not to tear any skin and chill straight away.

Pass the stock and skim to get rid of any impurities and chill.








BLACK VINEGAR DRESSING

Equal quantities of:-
Ginger brunoise
Shallot brunoise
Coriander root and stalk brunoise
Light soy sauce
Black vinegar
Kecap manis

Mix all the above together and add sesame oil and chilli oil to taste.

To serve pan fry chicken (one breast and one leg) skin side down until golden brown, turn over and place some tin foil underneath and place in a hot oven for 5 minutes. Then remove from the oven and leave to rest for two minutes. Heat a little of the sauce, poach 4-5 heads of choi shoot in some of the white stock. Gather the choi shoots into a pile in the middle of a plate, cut up the chicken and dress on top of the choi shoots. Spoon over some of the warm dressing making sure you get plenty of garnish and finish with a Chinese chive and some crispy aubergine.