The broth to poach the chicken in - coriander, garlic, star anise, lemon grass, salt, five spice powder, sesame oil, Chinese cooking wine - did I miss anything? (I usually use ginger instead of lemongrass but ran out of ginger today so lemongrass will have to do).
Add chicken into the broth - when it comes to the boil, simmer gently for 20 mins. Turn off heat. Let chicken sit in broth until cool. Remove chicken, cover and put into fridge. Reduce stock to half, strain, cool and keep in fridge.
Please come back tomorrow for Part II!
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