1 bunch spring onions, roots trimmed cut into 6cm lengths on the diagonal
¼ cup XO sauce
2 tablespoon light soy sauce
1 cup of bean sprouts
1 bunch coriander, stalks and leaves separated
Remove any fat from the cavity of the chicken and rinse well. Place the chicken into a heavy based saucepan that is just big enough for the chicken to fit into.
Add the garlic, celery, ginger, peppercorns, coriander stalks (from the snake beans) and 2 teaspoons salt.
Cover with 3 litres of cold water or enough to cover then place over medium heat. Pop on a lid and bring up to the boil. Skim any residue from the top of the stock and reduce the heat to a gentle simmer, replace the lid and cook for 10 minutes. Turn off the heat and leave to stand for 45 minutes. The residual heat will cook the chicken.
Remove and drain the chicken, place onto a plate and set aside to cool slightly. Strain the stock through a fine mesh sieve or strainer to remove any sediment and excess fat then return to a clean pot. Place over a high heat and bring to the boil, then simmer for 15-20minutes to reduce and intensify the flavour. Season with salt or soy sauce to taste.
Meanwhile, prepare the stir fried beans. Place the lap cheong in a cold frypan with peanut oil then place over medium heat. Once it begins to sizzle, allow the fat to render and cook for 2-3 minutes then remove with a slotted spoon, leaving the fat in the pan.
Increase heat to medium high then add the beans and stir fry for 1-2 minutes then add the garlic, chilli and spring onion and stir fry for another minute., Add the xo and soy and toss to combine. Stir fry for 1-2 minutes then return the lap cheong to the pan and toss to combine. Remove from the heat and toss through the bean sprouts and top with coriander.
Remove the skin from the chicken.
Serve with wedges of lime, the snake bean stir fry and bowls of chicken broth and scattered with extra chilli if desired.