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Twice-cooked crispy chicken with chilli & shallot dressing
Twice-cooked crispy chicken with chilli & shallot dressing
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Prep Time:
705 minutes
Cook Time:
60 minutes
Total Time:
765 minutes
Juicy chicken with crispy coating, served with zesty sauce for maximum flavor.
Ingredients:
  • 1.6kg whole fresh chicken
  • 2.5L (10 cups) water
  • 400ml soy sauce
  • 250ml Chinese rice wine
  • 90g (1/2 cup) coarsely grated palm sugar
  • 2 whole star anise
  • 4cm-piece fresh ginger, peeled, thinly sliced
  • 4 garlic cloves, bruised
  • Vegetable oil, to deep-fry
  • 60ml (1/4 cup) light soy sauce
  • 4 green shallots, ends trimmed, thinly sliced
  • 1 long fresh red chilli, finely chopped
  • 1 garlic clove, crushed
  • 5.00 gm caster sugar
Instructions:
  • - Rinse the chicken inside and out under cold running water, then pat dry with paper towel. - In a large stock pot, combine water, soy sauce, Chinese rice wine, palm sugar, star anise, ginger and garlic. - Bring the mixture to a boil over medium heat, stirring until the sugar dissolves. - Reduce the heat to low and simmer for 20 minutes.
  • Place the chicken, breast-side down, into the poaching liquid and bring to a boil. Let it simmer gently for 20 minutes. Flip the chicken over and simmer for an additional 5 minutes. Take it off the heat, cover, and let it rest in the liquid for 2-3 hours to enhance the flavors.
  • Using tongs, transfer the chicken to a plate and let it cool slightly. Cover with plastic wrap and refrigerate overnight to chill. Discard the poaching liquid.
  • For the chili & shallot dressing, combine soy sauce, shallot, chili, garlic, and caster sugar in a small bowl. Stir until the sugar dissolves.
  • Place the chicken on a clean surface, breast-side up. Use poultry shears to cut the chicken in half along the breastbone and then along either side of the backbone. Discard the backbone. Pour oil into a large frying pan until it reaches a 5cm depth. Heat it to 190°C (check readiness by frying a cube of bread until golden brown in 10 seconds). Gently add one chicken piece to the oil and cook for 6-7 minutes until golden, turning once. Transfer to a paper towel-lined plate using tongs. Let it rest for 5 minutes. Repeat with the remaining chicken, reheating the oil as needed.
  • Cut the chicken into large serving-sized pieces using poultry shears or sharp kitchen scissors. Arrange on a serving platter and generously drizzle with the dressing. Serve promptly.

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