Maple and soy sauce chicken

A perennially adored Cantonese dish that is so ridiculously easy to make, there’s never any need to go and buy it as takeaway. Adjust the aromatics as you wish, adding more, or less, spices, sugar, wine and soy, according to your preference. The best thing about a master stock? You never have to throw it out. Simply strain it then cool and freeze it after each use. Thaw it and boil it well before using again, adding extra water as needed (water will evaporate along the way, every time you use it). The flavour of it only gets better and you can reuse it for years.