Crispy skin chicken with garlic sauce

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How to make Crispy skin chicken with garlic sauce

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 1:30
  • Total Time : 1:45

Ingredients

  • 1.6kg whole chicken
  • 2 green shallots, trimmed, halved
  • 5cm piece fresh ginger, chopped
  • Peanut oil, to deep-fry
  • Deep-fried thinly sliced fresh red chilli, to serve (optional)
  • Deep-fried green shallots, to serve (optional)
  • Deep-fried garlic, to serve (optional)

Garlic & vinegar sauce

  • 60ml (1/4 cup) Hengshun Chinkiang Vinegar
  • 2 tablespoon light soy sauce
  • 3 garlic cloves, finely grated
  • 1 teaspoon Yeo's Pure Sesame Oil

Method

  • Step 1 Rinse the chicken and pat dry. Place the shallot and ginger in the cavity of the chicken.
  • Step 2 Place a trivet or upturned saucer in the base of a stockpot or large saucepan. Pour enough water into the saucepan to come just to the top of the trivet. Place a heatproof plate on the trivet. Place the chicken on the plate. Cover and bring to a simmer over high heat. Reduce heat to medium-low. Steam for 1 hour 10 minutes or until chicken is just cooked. Carefully remove the chicken and set aside to cool for 2-3 hours or overnight, uncovered, in the fridge.
  • Step 3 For the garlic & vinegar sauce, combine all the ingredients in a jug. Cover and set aside to allow the flavours to develop.
  • Step 4 Use a sharp knife or kitchen scissors to cut the chicken in half. Cut away the backbone and discard.
  • Step 5 Pour enough oil to come one-quarter of the way up the side of a wok. Heat over high heat until temperature reaches 180°C on a cook’s thermometer. Carefully lower 1 of the chicken halves into the oil. Cook, turning, for 7-8 minutes or until golden. Transfer to a wire rack set over a baking tray. Repeat with the remaining chicken half. Cut into smaller pieces and transfer to a platter. Drizzle with the dressing and sprinkle with fried chilli, shallot and garlic if using

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