1.8kg chicken, trimmed, wiped
1 brown onion, finely chopped
10cm piece ginger, sliced
8 cloves garlic, sliced
1 tsp Szechuan peppercorns
1 bunch green shallots, trimmed
1½ cups tricolour quinoa
6 cups Asian greens, steamed
Chopped chilli, to serve
Coriander sprigs, to serve
Lemon wedges, to serve
Combine chicken, onion, ginger, garlic, peppercorns and half the shallots in a large saucepan with a lid. Cover with cold water.
Put pan over high heat and bring to a boil. Boil for 5 minutes, skimming off fat and floating scum.
Cover pan with lid, turn heat off and set aside for 1 hour. Carefully remove chicken from pan.
Remove chicken meat from bones, keeping it in large pieces where possible. Set aside.
Strain broth, discarding solids. Pour broth into same cleaned pan. Bring to a rapid boil over high heat. Continue boiling rapidly until mixture reduces to 2¼L.
Combine 3 cups of reduced broth with quinoa in a medium saucepan. Put over high heat and boil until craters appear. Cover with lid, turn heat off, then stand for 10 minutes. Fluff with a fork to separate grains.
Carve chicken meat and put on a serving platter with Asian greens, then garnish with chilli, coriander and finely sliced remaining shallots. Serve with quinoa, cups of chicken broth and lemon wedges on the side.