Ingredients

• 6star anise
• 4cassia bark
• 6black cardamom pods
• 6Lwater
• 500mllight soy sauce
• 150mldark soy sauce
• 2 tablespoonssalt
• 1.6kgfree-range organic chicken

• 3tablespoons hot water
• 125mloyster sauce
• 2 teaspoonsbrown sugar
• 2 teaspoonssesame oil

• 3 tablespoonswhite vinegar
• 3 tablespoonsfish sauce
• 125mlyoung coconut water
• 2garlic cloves, chopped
• 1bird’s eye chilli, thinly sliced
• 2 tablespoonslime juice

• 125mlwhite vinegar
• 1 tablespoonmaltose

• 1Lvegetable oil
• 300gfresh thin egg noodles
• 1 bunch garlic chives, sliced into 3 cm lengths
• ½ bunchspring onions, thinly sliced on the angle
• 1long red chilli, finely sliced
• 1 bunch watercress

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Method

• For master stock, tie the spices in muslin and place in a large stock pot along with the remaining ingredients. Bring to the boil and reduce to a low simmer for 30 minutes to infuse the flavours.
• Bring the master stock to a fast boil and add chicken, breast side down. Allow to return the boil and turn off the heat. Weigh the chicken down with a heavy plate and allow the chicken to steep for an hour.
• For noodle sauce, place all the ingredients in a bowl and mix well.
• For nuoc cham dipping sauce, combine the fish sauce, white vinegar and coconut water in a bowl. Add garlic, chilli and stir in the lime juice.
• For nuoc cham dipping sauce, combine the fish sauce, white vinegar and coconut water in a bowl. Add garlic, chilli and stir in the lime juice.
• For basting liquid, add vinegar to a wok, spoon in maltose and stir until the maltose dissolves.
• Hold the chicken over the wok. As the vinegar begins to boil, reduce to a simmer and ladle vinegar over the skin of the chicken five times.
• Hang the chicken in a cool, airy position for 2 hours to allow the skin to dry. Or hang in front of a fan for 1 hour.
• Heat oil in a wok to 200⁰C. Cut chicken in half lengthways and sit one half in a large spider ladle or sieve. Spoon hot oil continuously over skin for 3 minutes or until crisp & golden. Allow to drain well and repeat with second chicken half.
• For noodles, blanch noodles in rapidly boiling water for 20 seconds. Refresh in iced water, return to boiling water for 2-3 seconds and drain well.
• Place noodles in a bowl, add 2 tablespoons of noodle sauce, some garlic chives, sliced spring onions and toss to combine.
• Transfer the chicken to a chopping board, with a heavy cleaver cut in half removing breast from Maryland and chop each piece into 6-10 pieces.
• Arrange noodles in a shallow serving bowl, top with pieces of cut chicken, garnish with watercress and sliced chilli and a generous drizzle of dipping sauce.