- STEP 1
Place all the ingredients in a large ovenproof casserole pan, except the spring onions. Cover with a lid. Bake in 150c fan forced oven for 3 hours.
- STEP 2
After 1 and 1/2 hours, turn the chicken in the stock. Continue to cook for another 1 1/2 hours.
- STEP 3
After 3 hours. Taste and adjust the seasoning. Leave the chicken to cool for at least 15 minutes. Carve into portions. Sprinkle over spring onions.
- STEP 4
Serve with Jasmine Thai rice.