* 1 Chicken of 3 to 4 lbs, Parson's nose removed
* 1.2 litres (2 pints) water with 1 Knorr chicken stock cube
* 30 ml rice wine or dry sherry
* 4 spring onions (scallions) chopped
* 1 ½" slice ginger root
* ½ teaspoon salt
* 1 teaspoon peppercorns
* 2 carrots, chopped
* 1 sprig of parsley

===Method===
* Remove any giblets, cut off and discard the Parson's nose
* Place the chicken in a large saucepan
* Add all ingredients but the water or stock
* Add enough stock or water so the liquid comes about half-way up the thigh
* Bring to the boil
* Reduce the heat, cover and simmer for about an hour or until the chicken in thoroughly cooked
* Drain and reserve the liquid for stock

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