Master Stock with Chinese Style Red Cooked Chicken and Asian Greens



3-4 people


  • 1 litre The Stock Merchant Free Range Master Stock
  • 1 whole free range or organic chicken
  • 50g fresh ginger, crushed
  • 200g sugar snap peas
  • 200g bok choy
  • 200g chinese cabbage
  • Cooking oil, to taste
  • 300g steamed jasmine rice
  • salt and white pepper, ground


  1. In a large saucepan or stockpot, bring Master Stock to the boil, adding some fresh ginger.
  2. Place whole chicken in Master Stock, breast side down.
  3. Return to boil, with lid on.
  4. Allow chicken to simmer for 20 minutes. Turn off heat and allow to sit for 20 minutes so chicken soaks up flavours.
  5. Remove chicken from the pot and cut it into pieces.
  6. Reduce the remaining Master Stock by half. Set aside.
  7. In a non-stick frying pan or wok, heat the oil and sugar snap peas and stir fry for about 30 seconds.
  8. Add the Chinese cabbage and bok choy and cook quickly, retaining shape and colour.
  9. Place steamed jasmine rice on each plate. Top with vegetables and chicken.
  10. Pour 1–2 tablespoons of reduced Master Stock over the chicken.

Adapted from a Robin Black recipe found at