I promised recipes so here's the first one! Adapted from "The Age" Good Weekend Guide. This is a winner in our house. every time. It tastes better than the photo looks too!
Freeze the leftover stock and use it next time, replenishing with equal proportions of the ingredients. You can use the stock again and again like this and it gets richer in flavour every time.
Wine: Any white wine goes well with this, but I prefer a sauvignon blanc or semillon. Beer is fine as well.
Feeds 4-5 people
½ cup chinese rice wine
1 tbsp sugar
2 cloves garlic
2 sticks cinnamon
3 star anise
1 large knob ginger
½ cup light soy sauce
½ cup dark soy sauce
3 cup chicken stock
1 chopped chicken
½ teasp sesame oil
2 spring onions
Heat rice wine and sugar (a chunk of palm sugar is best) together in a wok until sugar dissolves. Add garlic, cinnamon, star anise, ginger, soy sauces and stock.
Add chicken pieces to cold stock. Add water or stock until liquid covers chicken. Bring liquid to the boil, skimming off any froth. Then reduce heat and simmer gently for 15-20 mins.
Turn the heat off and let the chicken cool in the liquid for at least 30 minutes or until cool. Drain the chick and rub with sesame oil (or just put it into the pot earlier with the chicken like I do!)
Serve warm at room temperature (or reheat in the microwave) with rice and spring onions. Pour some of the cooking juices over the rice.