Wok Fried Chicken Served With a Ginger, Wild Chili, Garlic and Coriander Sauce

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Ingredients

1. 4 cups vegetable oil
2. 3 1/2 pounds Master Stock Chicken, dried inside and out
3. 1 cup chicken stock
4. 1 cup mushroom soy
5. 3 tablespoons sugar
6. 1/3 cup chopped ginger
7. 8 wild chiles, chopped
8. 5 coriander roots, chopped
9. 1/3 cup chopped coriander

1. In a wok, heat oil until just smoking. Add chicken, breast side down, and cook until golden, 5 to 7 minutes. Turn over and cook for about 5 minutes. Remove from heat, drain and rest in a warm place for 10 minutes.
2. In the wok, bring the stock, soy and sugar to a boil and mix ingredients together in a bowl. Cut the chicken with a knife or clever, Chinese style, into bite-size pieces. Reform the chicken shape on a plate and tip the ginger mix onto the chicken, pour over stock mix and serve.