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Twice-cooked chicken with sticky fig glaze
Twice-cooked chicken with sticky fig glaze
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Prep Time:
75 minutes
Cook Time:
60 minutes
Total Time:
135 minutes
Impress guests with succulent glazed chicken topped with fresh figs, pre-poached and baked for ease.
Ingredients:
  • 3 whole star anise
  • 1 cinnamon stick
  • 4 chicken marylands
  • 90g (1/4 cup) fig jam
  • 30.00 ml black vinegar
  • 20.00 ml shaoxing wine
  • 1/2 tsp Chinese five spice
  • 9.20 gm grapeseed oil
  • 4 fresh figs, halved
  • Steamed Asian greens, to serve
  • Thinly sliced fresh red chilli, to serve
  • Thinly sliced green shallot, extra, to serve
  • Steamed jasmine rice, to serve (optional)
  • 52.80 gm fig jam
  • 3 green shallots, coarsely chopped
  • 4cm piece fresh ginger, peeled, sliced
  • 2 garlic cloves, halved
  • 1/2 tsp black peppercorns
  • 1L (4 cups) water
  • 80ml (1/3 cup) shaoxing wine
  • 1/2 lemon, juiced
  • 20.00 ml black vinegar
  • 3.60 gm sea salt
Instructions:
  • Create a flavorful poaching liquid by combining all ingredients in a saucepan over medium heat until it boils. Let it simmer for 5 minutes, then reduce the heat to low. Add the chicken and cook covered for 30 minutes until fully cooked. Allow the chicken to cool in the poaching liquid for an hour. Afterwards, remove the chicken, pat it dry with paper towel, and set aside. Remember to reserve 1 cup of the delicious poaching liquid.
  • Preheat your oven to 200C/180C fan forced. Mix together the jam, vinegar, wine, five spice, and 2 tablespoons of the reserved poaching liquid in a small bowl. Season to your taste.
  • Preheat a large oven-safe skillet over medium-high heat. Drizzle oil over the chicken and season it. Sear the chicken for 4 minutes until browned on all sides. Then, transfer the skillet to the oven and bake for 5 minutes. Brush the chicken with some glaze and bake for an additional 8-10 minutes or until fully heated.
  • Gently coat figs with glaze and pan-sear cut-side down until caramelized. Plate figs. Deglaze pan with remaining glaze and poaching liquid, simmer until reduced by half.
  • Serve the chicken alongside the figs and steamed greens, drizzle with the sauce, and sprinkle with the chili and shallot. Add steamed rice on the side, if desired.

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