Asian-style poached whole chicken

Instructions

1. Combine stock, sauce, wine, sugar, shallots, garlic, ginger, cinnamon, star anise, rind, juice and 1.5L (6 cups) water in a large saucepan over medium heat. Stir until sugar dissolves. Bring to the boil. Add chicken and return to the boil. Reduce heat and simmer, partially covered, for 45 minutes. Remove from heat and leave chicken in stock for 15 minutes or until cooked through.
2. Transfer chicken to a plate. Strain stock into a large bowl and set aside. Discard solids. Remove and discard skin from chicken. Cut chicken into serving pieces. Cover to keep warm. 3 Heat a wok over a high heat. Add oil and heat for 30 seconds. Add carrots and stir-fry for 2 minutes. Add broccolini, bok choy and snow peas and stir-fry for 1 minute. Add 2 tbs water and stir-fry for 2 minutes or until vegetables are tender.
3. Meanwhile, blend cornflour with 2 tablespoons reserved stock in a small saucepan until smooth. Add 1½ cups (375ml) reserved stock and cook, stirring, over high heat for 2 minutes or until sauce boils and thickens slightly. Serve chicken with stir-fried vegetables and sauce.