| Servings | serves |
Ingredients
- 600 ml Light Soy Sauce
- ½ bottle Sake
- 1 teaspoon Star Anise ground
- 1 ½ Cinnamon Stick
- 1 knob Ginger chopped
- 4 cloves Garlic Cloves chopped
- 2 cups Caster Sugar
- ½ Orange pared zest
- 1.6 kg Chicken
- Vegetable Oil for deep frying
- 1 cup Caster Sugar
- 2 teaspoons Chilli Flakes dried
- 1 cup Master Stock
- 1/2 Orange zest finely grated
- 1 tablespoon Rock Salt
Ingredients
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Instructions
- Preheat oven to 65°C.
- For the masterstock, add all ingredients to a large saucepan with 4.5L water, bring to the boil and simmer 20 minutes.
- 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.
- 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.
- 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.
- Serve with chilli caramel and orange salt.
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