Twice-Cooked Crisp-Skinned Chicken by Louis Tikaram

Ingredients

• 2.5 litres (10 cups) chicken stock
• 125 ml (½ cup) light soy sauce
• 40 gm ginger, coarsely chopped
• 6 spring onions, coarsely chopped
• 2 tsp coarsely crushed white peppercorns
• 1 chicken (about 1.6kg)
• 2 litres canola oil, for deep-frying
• To serve: lemon wedges
• Chilli-vinegar dipping sauce
• 160 ml (2/3 cup) canola oil
• 30 gm (2/3 cup) long dried red chillies, seeds discarded
• 10 gm ginger, cut into julienne, plus extra to serve
• 25 gm (1/3 cup) fried shallots
• 25 gm (¼ cup) fried garlic
• 1½ tsp white sugar
• 65 ml Chinese black vinegar
• 70 ml light soy sauce
• To serve: thinly sliced spring onion