recipe masterchef AUSTRALIA
Ingredients
- 1 x 1.6kg chicken
- Vegetable oil, for deep frying
- 600ml light soy sauce
- ½ bottle sake
- 1 tsp ground star anise
- 1 ½ cinnamon sticks
- 1 large knob ginger, chopped
- 4 garlic cloves, chopped
- 2 cups caster sugar
- ½ orange, pared zest
- 1 cup caster sugar
- 2 tsp dried chilli flakes
- 1 cup master stock
- 1/2orange, zest finely grated
- 1 tbs rock salt
Method
Step 1: Preheat oven to 65°C.
Step 2: For the masterstock, add all ingredients to a large saucepan with 4.5L water, bring to the boil and simmer 20 minutes.
Step 3: For the chilli caramel, heat sugar and 1 cup of water in a small saucepan over medium heat until sugar dissolves, brushing down sides with a pastry brush dipped in water. Increase heat to medium-high and bring the mixture to a boil, cooking until it is a light caramel. Add chilli flakes and dilute with a little of the masterstock.
Step 4: For the orange salt, dry the orange zest in the oven for 1 hour, then pound with rock salt in a mortar and pestle until fine.
Step 5: Quickly blanch the chicken in boiling water and transfer to the master stock saucepan. Cook chicken in masterstock, turning after 20 minutes. Turn again after another 5 minutes, then sit in stock for a further 15 minutes with the heat off and the lid on. Remove chicken from the master stock and cut in half. Pour enough oil into a wok until it is one third full. Heat over medium-high heat. Once hot, deep fry the chicken, basting constantly until the skin has turned a caramel brown, drain well and drizzle over chilli caramel. Cut chicken with a cleaver Chinese style through the bones and meat.
Step 6: Serve with chilli caramel and orange salt.
reference :
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