Fried Master Stock Chicken With Chilli Caramel And Orange Salt Recipes

FRIED MASTER STOCK CHICKEN WITH CHILLI CARAMEL AND ORANGE SALT

Steps:

• Preheat oven to 65°C.
• For the master stock, add all the ingredients to a large saucepan with and bring to boil and simmer for 20 minutes.
• For the chilli caramel, heat sugar and the water in a small saucepan over medium heat until sugar dissolves, gburshing down sides with a pastry brush dipped in water, increase the heat to medium-high and bring the mix to a boil, cooking until it is a light carmel and then remove from the heat IMMEDIATELY and then add chilli flakes and dilute with a little of the master stock (approximately 2 tablespoons) and BE CAREFUL as mixture will spit a little.
• For the orange salt. dry the orange zest in the oven for 1 hour, and 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 the chicken in master stock, turning after 20 minutes and then turn again after 5 minutes, then sit in stock for a further 15 minutes with the heat off and lid on.
• Remove the chicken from the master stock and cut in half .
• Pour enough oil into a wok until it is 1/3 full and heat over medium-high heat.
• Once hot, deep fry the chicken, basting consistently until the skin has turned a carmel brown, drain well and cut chicken into serving sizes.
• Drizzle with chillie caramel and orange salt - note chillie caramel will harden on standing (keep warm) and serve dish immediately.

STIR FRIED CHICKEN WITH CHILLI CARAMEL SAUCE

Steps:

• COMBINE - half the garlic, ginger, five spice powder, soy sauce, salt, pepper and wine (or sherry) in a bowl.
• ADD - cubed chicken, coat well and marinate for 4-6 hours.
• In a separate bowl, COMBINE brown sugar, rice vinegar, sweet chilli sauce, fish sauce and chicken stock.
• HEAT 2 tablespoons peanut oil in wok and when oil starts to smoke, add diced chicken in small batches; STIR-FRY about 3-4 minutes until golden brown; when removing each batch, keep warm until all chicken is done.
• REDUCE heat of wok slightly and add remaining peanut oil; ADD chilli, garlic and mushrooms; STIR-FRY until soft.
• ENJOY!