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Rinse the chicken, then pat completely dry. Put in a large saucepan. Add the stock, wine, ginger, turmeric, shallots, star anise, cinnamon, cloves, peppercorns and
orange zest. Set over a low heat and bring to a simmer very gently. This should take approximately 45 minutes.
Once simmering, cook for 15 minutes, then turn the heat off and allow to cool for 20 minutes. Remove the chicken, then boil the cooking liquid rapidly until reduced
by two-thirds. Strain through a very fine sieve, pour over the chicken, then refrigerate overnight. Carve the chicken and serve with the stock, golden wheat noodles and Chinese broccoli.