Twice-cooked chicken with asian greens | Women's Weekly Food

Ingredients

• 2.5 litre (10 cups) water
• 1 litre (4 cups) chicken stock
• 2 cup (500ml) chinese cooking wine
• 8 clove garlic, crushed
• 10 centimetre piece fresh ginger (50g), sliced thinly
• 1 teaspoon sesame oil
• 1.6 kilogram chicken
• peanut oil, for deep-frying
• 1 tablespoon peanut oil, extra
• 150 gram snow peas, trimmed
• 500 gram choy sum, chopped coarsely
• 350 gram chinese broccoli, chopped coarsely
• 2 green onions, sliced thinly
• 2 clove garlic, crushed
• 5 centimetre piece fresh ginger (25g), grated finely
• 1/4 cup (60ml) char siu sauce
• 2 tablespoon soy sauce
• 1 teaspoon white sugar
• 1 tablespoon rice vinegar