1 cup light soy sauce
3 tablespoons dark soy sauce
2 tablespoons salt
6 whole star anise
6 whole black cardamom pods, crushed
4 whole cinnamon sticks
One 3 1/2 pound whole chicken
1/2 cup distilled white vinegar
1 tablespoon malt sugar
4 1/4 cups oil, for frying
6 baby radishes, halved
3 sprigs cilantro
1 green apple, julienned
1 carrot, julienned
One 1 1/2-inch piece ginger, julienned
1 teaspoon chopped fresh dill
1/2 cup oyster sauce
3 tablespoons hot water
2 teaspoons sesame oil
2 teaspoons superfine sugar
1 tablespoon Dijon mustard
To maintain the stock, add 1 tablespoon of salt and return to a boil. Skim off the fat and impurities from the surface, strain into another pan and allow to cool, then store as mentioned above. Each time you use your stock you will need to adjust the water level and seasonings. Top up with water to the 1 1/2 gallon mark, add 1 tablespoon dark soy sauce and 2 tablespoons light soy sauce, and replace the aromatics about every third use. It is good practice to always taste your stock, this way you will understand if the seasoning and aromatics need adjusting.
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