1Immerse the spring chicken into a pot of boiling water. Once the water comes to boil again, cook chicken for a further 1 to 2 mins to draw out blood and juices. Remove the chicken from pot and rinse gently under running water.
2In a clean pot, bring 3 litres of water to boil. Add in garlic, herbs and seasoning, except coriander leaves. Stir to mix well, then add chicken back in.
3Bring to boil. Turn fire to low, and simmer for 1 hour, covered, till the chicken is tender. Serve hot, garnished with coriander leaves
Photo: Sam Leong