- 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
| - 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
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