Method

• 1.
  Place the stock, chicken, ginger, spices and sauces in a saucepan large enough for the chicken pieces to be fully covered in the liquid. If chicken is not fully covered, add some cold water to just cover, then place pan over high heat and bring to the boiI.
• 2.
  Reduce heat to medium-high and simmer, partially covered with a lid and turning chicken pieces once, for 25 minutes or until cooked through when a skewer inserted into thickest part of flesh shows juices run clear.
• 3.
  Use tongs to transfer chicken to a wire rack set over a large baking tray and set aside for 30 minutes at room temperature to cool slightly. Strain the cooking stock, reserving 2 cups (500ml), and set aside.
• 4.
  Chill the chicken, uncovered, for 4 hours or overnight to really dry out the skin (this will make it extra crispy when deep-frying).
• 5.
  When you’re ready to cook the chicken, place reserved cooking stock, palm sugar, salted plums and fresh plums in a medium saucepan over medium-high heat. Cook, stirring occasionally, until sugar dissolves and mixture comes to a simmer. Simmer, stirring occasionally, for 18-20 minutes until reduced and thickened (about 2 cups). Remove pan from heat and stir in fish sauce.
• 6.
  Place oil in a large stock pot over high heat until 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Use a large knife to separate chicken legs from thighs.
• 7.
  Deep-fry chicken thighs first, for 5-8 minutes or until crispy and deep golden, then remove and drain on paper towel. Deep-fry chicken legs for 5-8 minutes or until crispy and deep golden, then remove and drain on paper towel.
• 8.
  Transfer chicken to a serving platter and spoon over some of the salted plum sauce. Sprinkle with white pepper to season. Serve scattered with coriander, with rice and remaining plum sauce alongside.