1Combine the stock, wine, soy sauce, ketcap manis, palm sugar, garlic, ginger, lemongrass, chilli, star anise, cinnamon and half the shiitake mushrooms in a large wok. Bring to the boil over medium heat. Reduce heat to low. Cover and simmer for 15 minutes.
2Meanwhile, cut the chickens in half, discarding the back bone. Place chickens, skin-side down, in the simmering stock. Simmer gently for 1 hour or until the chicken is just cooked through.
3Using a slotted spoon, remove the chicken halves. Place, skin-side up, in 4 shallow bowls. Top with enoki mushrooms and cover to keep warm.
4Strain the stock, discarding the solids. Return the stock to the wok and bring to the boil. Add oyster mushrooms and remaining shiitake mushrooms. Cook for 2–3 minutes or until just tender. Taste and adjust adding sugar if it needs sweetening or soy for salt. Ladle hot stock over the chicken and mushrooms, top with coriander and chilli. Serve.
Tip: Bruising lemongrass releases the natural oils, allowing them to flavour the stock. Using the back of a heavy knife, wok charn or cleaver, bash the lemongrass stem until you can smell the sweet aroma.
Note: shao hsing rice wine also known as Shaoxing cooking wine, the most famous and prized Chinese rice wine. It is a little like a dry sherry in flavour and is used in many Chinese marinades and braised dishes.