Banquet-style moo goo gai pan with morels and walnut schmaltz

Break the chicken down into carcass, wings, thighs and breast. Set the breast aside.

To a pot or wok add the chicken parts, the pork loin, a spritz of Shaoxing wine and water to cover. Bring to a boil and pour the liquid out.

Add fresh water, the smashed ginger and the cured ham, bring to a boil, skim, and hold at a heavy simmer.

At 90 minutes remove the thighs and reserve them for another use. Continue simmering for four hours in all, then strain.

Rest the stock overnight, skim most of the fat and mix it with the chicken fat.

Put the fat in a pot with the water and salt, boil until the water bubbles away, then lower to medium low and render out the schmaltz.

Fry the walnuts in the schmaltz until they just begin to brown, then remove.

Boil water with the salt. Blanch the snow peas and carrot 45 seconds and remove; boil the bamboo shoot six minutes and remove.

Soak the morels in salt water; slice them in half right before the stir fry.

Slice the chicken breast thinly against the grain, marinate with an egg white, and coat well with oil.

Heat oil to about 170C, add the chicken, jiggle to separate, fry until cooked through, and drain.

In a clean wok add two tablespoons of walnut schmaltz and fry the minced garlic and ginger over low heat.

Raise the flame to high and swirl the Shaoxing wine over the spatula around the sides of the wok.

Add the morels, mix, and once they begin to release liquid add the stock seasoned with bouillon powder, sugar, fish sauce, salt and MSG.

Bring to a rapid boil, add the chicken and blanched bamboo shoots, mix, drop to medium low and thicken with a slurry.

Add the remaining vegetables, mix, and finish with another tablespoon of walnut schmaltz.

Optionally serve over deep fried noodles and sprinkle the walnuts over the top.