Name: Spatchcock poached in Chinese Stock
Ingredients: 1 pack Game Farm deboned spatchcock (300 - 350g); 1 tablespoon vegetable oil; Shredded spring onion, to serve; Stock: 1/2 cup light soy sauce; 1/2 cup shaoxing (chinese cooking wine); 3 cloves garlic, peeled; 1 X 3cm piece ginger, sliced; 2 spring onions, cut into 5 cm pieces; 1 stick cinnamon; 2 star anise; 2 tablespoons brown sugar; 2 strips orange zest; To Serve: steamed rice and steamed sugar snap peas

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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

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

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