Ingredients 6 coriander roots
8 garlic cloves
1 tsp whole black peppercorns
¼ tsp sea salt
1 whole chicken, cleaned
1 cup soy sauce
3 tbsp fish sauce, plus extra to taste
3 star anise
2 cinnamon sticks
2 tsp sugar
1 bunch Chinese broccoli (Gai Lan), chopped
¼ cup coriander leaves, to serve
1 long red chilli, finely sliced, to serve
steamed jasmine rice, to serve
In a food processor, process coriander roots, garlic, peppercorns and salt to a rough paste.
Heat oil in a large pot enough to hold the chicken. Fry the paste for 1 minute until fragrant.
Add the chicken and lightly brown the sides.
Add soy sauce, fish sauce, star anise and cinnamon sticks. Pour in enough water to almost cover the chicken. Bring to the boil, turn the heat down, cover and simmer for 1 hour, turn the chicken over halfway through cooking.
Carefully transfer the chicken to a serving dish. Add in the Chinese broccoli, cover and cook until just wilted. Season the broth with fish sauce and sugar, to taste.
Transfer broccoli to the serving dish. Pour broth over the chicken, garnish with coriander leaves. Serve with steamed jasmine rice and sliced chilli.