Crispy Chicken
A crisp and fragrant Cantonese dish, served with chicken jus and Sichuan peppercorn salt.
Ingredients
young hen (cleaned)
One
lobster chips
50g
chicken juice
0.5 tbsp
Sichuan pepper salt
1 dish
fine salt
5 tsp
star anise
5 pieces
cloves
6g
licorice
6g
cassia bark
6g
Sichuan peppercorns
20 pieces
maltose
20g
rice wine
0.5 tbsp
vinegar
0.5 tbsp
boiling water
0.5 tbsp
vegetable oil
500g
Instructions
1
Step 1
Clean the chicken.
2
Step 2
Wrap the star anise, cloves, licorice, cassia bark, and Sichuan peppercorns in cheesecloth and place in a pot. Add enough water to cover the chicken and simmer for 1 hour. Add fine salt, cook until done, then remove.
3
Step 3
Combine the maltose, rice wine, vinegar, and boiling water in a bowl and mix well. Pour the mixture over the chicken, then hang it to air-dry for 2 hours.
4
Step 4
Heat oil in a wok, pour some into the chicken's cavity, then deep-fry the chicken, turning frequently, until deep red. Cut the fried chicken into pieces and arrange on a plate. Serve with chicken juice and Sichuan pepper salt on the side for dipping.
