Wok Fried Chicken Served With a Ginger, Wild Chili, Garlic and Coriander Sauce

• 4 cups vegetable oil
• 3 1/2 pounds Master Stock Chicken, dried inside and out
• 1 cup chicken stock
• 1 cup mushroom soy
• 3 tablespoons sugar
• 1/3 cup chopped ginger
• 8 wild chiles, chopped
• 5 coriander roots, chopped
• 1/3 cup chopped coriander

1. In a wok, heat oil until just smoking.
2. Add chicken, breast side down, and cook until golden, 5 to 7 minutes.
3. Turn over and cook for about 5 minutes.
4. Remove from heat, drain and rest in a warm place for 10 minutes.
5. In the wok, bring the stock, soy and sugar to a boil and mix ingredients together in a bowl.
6. Cut the chicken with a knife or clever, Chinese style, into bite-size pieces.
7. Reform the chicken shape on a plate and tip the ginger mix onto the chicken, pour over stock mix and serve.

vegetable oil, master, chicken stock, mushroom soy, sugar, ginger, wild chiles, coriander roots, coriander

Taken from www.foodandwine.com/recipes/wok-fried-chicken-served-with-a-ginger-wild-chili-garlic-and-coriander-sauce (may not work)