Method

• 1.
  Chop the chicken into 8 large, chunky pieces (leave on the bone).
• 2.
  Heat oil in a large saucepan over high heat and brown the chicken for 10 minutes, skin-side down. Add onion, garlic, ginger, lemongrass and chilli paste, and cook for 3-4 minutes until the onion is browned.
• 3.
  Add soy sauce and cook for 10-15 minutes.
• 4.
  Add beer and pepperberries, then reduce heat to medium and slow-cook, covered, for at least 30 minutes, or until chicken is cooked through and just falling off the bone.
• 5.
  Once chicken is cooked, in a separate bowl, place the vermicelli in hot water until clear, then drain and add to the pan.
• 6.
  Add the karkalla, warrigal greens and long green shallots and cook for a further 10 minutes. Serve with rice in bowls.