asian poached chicken with rice

1 whole chicken
1 bunch coriander (leaves pulled off, stalks/roots reserved)
4 cm piece of ginger, sliced
1 stick cinnamon
2T soy sauce
1t Maldon
3T rice vinegar
1 bunch spring onions, 1/2 chopped into 3 cm lengths, rest left whole
6 star anise

~dressing~
3T soy sauce
1T palm sugar (or other)
1 clove garlic, crushed
1T sesame oil
1 spring onion, finely chopped
1 red chili, finely chopped

Tie coriander into a bundle and put in a large heavy pot with star anise, ginger, cinnamon, whole spring onions, Maldon and soy. Put chicken in (breast-side down) and cover with water. Add vinegar and bring to a gentle simmer, cover and leave for 75 minutes, checking occasionally and skimming off any scum from the surface. Check that the chicken is cooked by skewering in the thickest part to see if the juices run clear.  Remove from the heat, take the chicken out of the stock and place on a dish to cool.

Pour 500ml of the stock into a pan and bring to a simmer to reduce. Save the rest of the stock for soup. Add the spring onions and coriander and simmer for a minute. Remove the skin from the chicken and shred the flesh. Whisk together the dressing and serve the chicken with Basmati or Jasmine rice, wilted greens and a drizzle of the dressing.