Spatchcock poached in Chinese Stock

Ingredients

Method

Roll the spatchcock and tie with string
Combine the stock ingredients and 1 cup of water in a saucepan just big enough to for the spatchcock, bring to the boil then simmer gently for 10 minutes
Add the rolled spatchcock to the saucepan and cover with a piece of baking paper. Simmer for 15 minutes
Remove the spatchcock from the poaching liquid and pat dry with a paper towel
Heat the vegetable oil in a frypan and fry the spatchcock until crisp. Meanwhile reduce the stock slightly and pass through a sieve
Remove the string from the spatchcock and serve with the spring onion and drizzled with cooking liquid