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Crispy skin chicken with five-spice salt and sweet vinegar dressing recipe : SBS Food

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FOOD
CHINESE

sbs.com.au/food

Crispy skin chicken with fivespice salt and sweet vinegar dressing

This is the food dept.s version of Shantung chicken the perfect addition to a hinese !e" #ear $an%uet. & ooking a "ho'e chicken for (unar !e" #ear s)*$o'ises prosperit)+ "ho'eness and the togetherness of fa*i'). ,ur recipe starts "ith -"hite cooked chicken. ,nce the chicken has $een poached and a''o"ed to finish its cooking $) standing in a hot shao.ing "ine+ ginger+ gar'ic and sha''ot stock+ it is then drained+ dried and deep-fried to crisp up the skin.&
SERVES PREPARATION COOKING SKILL LEVEL

4-6
Ingredients

30 min

45 min

MID

4 litres water 1 x 640 ml bottle shaoxin wine 100 !iece in er" thinl# sliced 4 lar e arlic clo$es" crushed with a mortar and !estle 4 shallots" trimmed and crushed with a mortar and !estle % tbs! salt 1.& ' or anic chic'en $e etable oil" for dee!(fr#in steamed rice and lettuce cu!s" to ser$e

/ive-spice sa't
1 tbs! salt fla'es 1 ts! fi$e(s!ice !owder ) ts! freshl# round white !e!!er

S"eet vinegar dressing


%*0 ml +1 cu!, Chinese rice $ine ar ) cu! white su ar % tbs! li ht so# 1 ts! sesame oil 1 small red chilli" finel# sliced 1 arlic clo$e" crushed 1 tbs! finel# rated in er

ook-s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20C ! "e use #ustralian tablespoons and cups$ % teaspoon e&uals ' ml; % tablespoon e&uals 20 ml; % cup e&uals 2'0 ml ! #ll herbs are fresh (unless

http://www"s#s"co$"a%/food/recipes/crispy-skin-chicken-five-spice-salt-and-sweet-vin""" 16/1 /2 1!

Crispy skin chicken with five-spice salt and sweet vinegar dressing recipe : SBS Food

Page 2 of 2

specified) and cups are lightly pac(ed ! #ll vegetables are medium si)e and peeled, unless specified ! #ll eggs are ''-*0 g, unless specified

Instructions
Standing time 3 hours 20 minutes Chilling time 1 hour or overnight

Combine the water, shaoxing wine, ginger, garlic, shallots and salt in a saucepan large enough to hold the chicken. Bring to a simmer and cook for 10 minutes to allow the flavours to infuse. inse the chicken under cold running water and pat dr! with paper towel. Carefull! lower it into the stock and bring back to a slow simmer. Cook slowl! for 20 minutes. "fter 20 minutes, remove the saucepan from the heat, cover with a tight#fitting lid and allow to stand at room temperature, undisturbed for 3 hours to continue cooking the chicken. emove the chicken from the stock and reserve the strained stock for another use. $%t would make a delicious Chinese soup.& 'lace the chicken onto a rack over a tra! and allow to cool for 20 minutes, then refrigerate uncovered for at least 1 hour or overnight is better to allow the skin to dr! out. (his will give a much crisper result once the chicken is fried. (o make the five#spice salt, place the salt, five#spice powder and white pepper in a small bowl, mix gentl! with !our fingertips to combine and then set aside in an airtight container until re)uired. (o make the sweet vinegar dressing, combine the vinegar and sugar in a small saucepan and stir over medium heat until the sugar has dissolved. *immer for 10+1, minutes or until the s!rup has reduced to 1-, ml $. cup&. emove from the heat and allow to cool. Combine the s!rup with the remaining ingredients and use as re)uired. efrigerate if not using immediatel!.

/nce the skin of the chicken has dried, cut the chicken in half through the breastbone and the backbone so it is eas! to handle when deep#fr!ing. 0eat the oil in a wok until hot and then carefull! lower half of the chicken into the hot oil. Cook for ,+1 minutes or until deep golden brown. emove from the oil and drain on paper towel for 10 minutes before slicing to serve. epeat with the remaining half of the chicken. *lice the chicken and serve sprinkled with the five#spice salt and dri22led with the sweet vinegar dressing. *erve as part of a ban)uet with steamed rice and lettuce cups. Photography and styling by the food dept. ead about the food dept. in Blog Appetit [ http://www.sbs.com.au/food/article/6114/Blog_ pp!"#! $tit:_the_food_dept. % & our curated list of go'to food blogs we lo(e& with a focus on high')uality photography& trusted recipes& strong editorial themes and a uni)ue (oice and personality.

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