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



  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.