1. Place eggs in a small pot, cover with water and bring to the boil. Simmer for 10 minutes and then drain and plunge into iced water. Tap the eggs gently with the back of a spoon to cover all over with small cracks. Return the eggs to the pot and cover with fresh water. Add remaining ingredients.

2. Simmer gently for 1 hour, remove from heat and allow to cool. 

For the master stock
3. Using a paring knife, remove any white pith from the orange peel as this will impart a bitter flavour. Roughly crush the rock sugar using a mortar and pestle. Place the remaining stock ingredients in a saucepan with five litres water. Bring to a boil, then simmer for 30 minutes.

4. Remove all visible fat from the chicken and wipe out the cavity with a paper towel. In a pot large enough to fit the chicken snugly, strain in the stock and bring to the boil. Submerge chicken, breast side down, in the stock, then bring back to a boil. Reduce heat to a rapid simmer and cook uncovered for 20 minutes. Turn the chicken and simmer for a further 3 minutes. Put a lid on the pot, remove from heat and allow chicken to cool in the stock for at least 30 minutes.

5. Remove chicken from the stock and chop into portions using a large cleaver. Take the eggs out of the stock, remove the shells, and serve at the table in a bowl along with the chicken, rice, coriander and steamed greens.

*check sauces gluten-free if required

Suggestion: Make a banquet of this with Neil Perry's stir-friend silken tofu