Pre heat the oven to 220'
Once you have jointed the chicken place the carcass onto a roasting tin and cook for 30 minutes or until golden and crispy.
Peel and trim the vegetables. Keep the trimmings for the stock.
Cut the daikon into batons.
Cut the carrot into batons.
Cut the onion into wedges.
Cut the pepper into wedges.
Thinly slice the celery and fennel.
Thinly slice the chilli into strips.
Pick the leaves from the coriander and slice the stalks.
Cut the garlic into thin strips.
Cut the bottom of the bok choi to release the separate leaves.
Crush the lime leaves and lemongrass with the back of a knife
Once you have prepared the veg put a large saucepan onto, add the sunflower oil and when warm add all the trimmings from the vegetables. Cook on a high heat until they have browned nicely all over, this caramelising not only helps build the flavour but adds colour as well. When its browned add the chicken carcass, lemongrass, lime leaves half the soy sauce and enough cold water to cover the chicken bones. Bring this to the boil and as soon as it does reduce to a simmer, skim any impurities that rise to the surface and then leave to simmer for 90 minutes. Pass the remaining liquid through a sieve and reduce by two thirds by boiling it down. Pass again through a sieve and use as required.
For the rest. Slice the chicken into thin strips, mix together the eggs, sesame seeds and corn starch, mix the chicken strips into this. Heat the peanut oil in a wok till smoking. Add the chicken and stir fry for a couple of minutes, add the vegetables and cook for a further 2 minutes, then add the remaining soy sauce, bean sprouts and coriander leaves. Add enough of the chicken stock as you like a simmer for a minute before serving.
«This stock is ideal for use in all wet dishes like this, try it with a Laksa or noodle soup.»