Master stock chicken

Master stock

• 1000 g water
• 70 g light soy sauce
• 20 g dark soy sauce
• 20 g Shaoxing wine
• ½ tsp salt
• ½ cinnamon quill
• 1 star anise
• 1 tsp fennel seeds
• 2 whole cloves
• 1 piece orange peel (4 x 3 cm), no white pith

Chicken

• 800 g chicken winglets, skin on
• 150 g rice wine vinegar
• 1 tbsp molasses
• 1 tbsp Chinese five spice

Salad

• 200 g carrots, cut into thirds
• 4 spring onions/shallots, white parts only, cut into thirds
• 120 g radishes
• 200 g daikon, peeled and cut into cubes (3 cm)
• 1 fresh green chilli, cut into halves and deseeded
• 1 fresh red chilli, cut into halves and deseeded
• 1 bunch fresh coriander, leaves only
• 40 g rice wine vinegar
• 20 g light soy sauce
• ½ lemon, juice only
• 1 tsp sesame oil
• ½ tsp ground white pepper
• 50 g roasted unsalted peanuts
• 1 tbsp sesame seeds