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Courtney Roulston’s master stock chicken with ginger and spring onion relish

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  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Shellfish free
  • Seafood free

Master Courtney’s master stock chicken with the trusty 24cm Casserole Pan from the MasterChef Cookware range from Coles. It’s perfect for poaching chicken. 

  • Serves6
  • Cook time1 hour 10 minutes
  • Prep time10 minutes, + 10 mins resting time
Courtney Roulston’s master stock chicken with ginger and spring onion relish


  • 1 cup (250ml) Chinese cooking wine
  • 1 cup (250ml) soy sauce or tamari
  • 2/3 cup (160ml) honey
  • 5 slices ginger
  • 2 strips mandarin peel
  • 1 cinnamon stick or quill
  • 1 whole star anise
  • 3 spring onions, cut into 8cm lengths
  • 1 garlic bulb, halved horizontally
  • 2 long red chillies (optional)
  • 1.8kg Coles Free Range Australian Whole Chicken, rinsed
  • Steamed jasmine rice, to serve
  • Steamed Asian greens, to serve

Ginger & spring onion relish

  • 100ml light olive oil or sunflower oil
  • 2 spring onions, thinly sliced
  • 2 tbs finely chopped ginger
  • 1 tsp sesame oil
  • 2 tsp rice wine vinegar
  • 1/2 tsp caster sugar
  • Pinch of salt
  • Pinch of white pepper

Nutritional information

Per serve: Energy: 3425kJ/819 Cals (39%), Protein: 72g (144%), Fat: 24g (34%), Sat Fat: 4g (17%), Sodium: 328mg (49%), Carb: 52g (17%), Sugar: 44g (49%), Dietary Fibre: 8g (27%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the cooking wine, soy sauce or tamari, honey, ginger, mandarin peel, cinnamon, star anise, spring onion, garlic and chilli, if using, in a large saucepan or casserole pan. Add 2 cups (500ml) water and stir until well combined. Bring to the boil over high heat. Cook for 5 mins or until the mixture is aromatic. Season.

  2. Step 2

    Add the chicken, breast-side down, to the pan. Top up with extra water, if needed, so the chicken is just covered. Return to the boil. Reduce heat to very low and cook for 60-70 mins or until the chicken is cooked through.

  3. Step 3

    Meanwhile, to make the ginger and spring onion relish, place the olive oil or sunflower oil in a small saucepan over medium heat until just smoking. Place the spring onion and ginger in a small heatproof bowl. Add the sesame oil to the hot oil, then carefully pour the oil mixture over the ginger in the bowl. Once the bubbles subside, add the vinegar, sugar, salt and pepper and stir to combine.

  4. Step 4

    Use tongs to remove the chillies, if using, from the stock. Transfer to a clean work surface and finely chop.

  5. Step 5

    Transfer chicken to a board and set aside for 10 mins to rest. Use a large sharp knife to cut the chicken into portions and place on a large serving platter. Spoon a little of the warm stock over the chicken and serve with the relish, chilli, if using, rice and Asian greens.

Recipe tip

Smart swap:
Don’t have Chinese cooking wine? Try dry sherry or mirin seasoning instead. 

Use it up: Strain the remaining master stock into an airtight container and discard solids. Freeze for up to 3 months. Thaw, then reheat in a saucepan and serve with cooked chicken or tofu, noodles and whatever veg you have in the fridge.