Name: Crisp-skinned chicken with spiced salt
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 4 litre (16 cups) water; 1 cup (250ml) soy sauce; 5 centimetre piece ginger, peeled, sliced thickly; 2 clove garlic, crushed; 2 teaspoon chinese five spice powder; 1.5 kilogram chicken; vegetable oil, for deep-frying; Soy marinade; 1 tablespoon honey; 1 tablespoon soy sauce; 1 tablespoon dry sherry; 1/2 teaspoon chinese five spice powder; 1/2 teaspoon sesame oil; Spiced salt; 1/4 cup sea salt; 1/2 teaspoon cracked black pepper; 1 teaspoon chinese five spice powder

Ingredients

4 litre (16 cups) water

1 cup (250ml) soy sauce

5 centimetre piece ginger, peeled, sliced thickly

2 clove garlic, crushed

2 teaspoon chinese five spice powder

1.5 kilogram chicken

vegetable oil, for deep-frying

Soy marinade

1 tablespoon honey

1 tablespoon soy sauce

1 tablespoon dry sherry

1/2 teaspoon chinese five spice powder

1/2 teaspoon sesame oil

Spiced salt

1/4 cup sea salt

1/2 teaspoon cracked black pepper

1 teaspoon chinese five spice powder

Method

1.Combine the water, sauce, ginger, garlic and powder in a large pan. Bring the mixture to the boil and boil, uncovered, for 2 minutes. Add the chicken and return to the boil, then simmer, uncovered, for 10 minutes or until the chicken is just cooked through. Remove the pan from the heat, cover and stand for 30 minutes. Remove the chicken from the liquid and pat it dry.

2.For the soy marinade, combine all of the ingredients in a small bowl and mix well.

3.Cut the chicken in half down through the breast bone and along the back bone. Place the chicken on a tray and rub the soy marinade over the skin. Cover and refrigerate for 2 hours.

4.Heat the oil in a large deep pan or wok (have the pan no more than one-third filled with oil). Carefully lower one half of the chicken into the hot oil and deep-fry it until browned. Drain the chicken on absorbent paper and place it in a very slow oven (120°C) to keep warm. Repeat with the remaining chicken.

5.For the spiced salt, add salt and pepper to a heated, small non-stick pan and cook, stirring, for 2 minutes. Add the five spice powder and cook, stirring, for about one minute or until fragrant.

6.Cut the chicken into serving-sized pieces. Serve with spiced salt.

The liquid remaining after the chicken is simmered can be used as a stock base for an Asian soup. Refrigerate the stock until cold, then remove the fat from the top before using. It can be frozen for later use.
Note

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Ingredients

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