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Twice-cooked crispy skinned chicken
Twice-cooked crispy skinned chicken
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Ingredients:
  • 2 small (about 800g each) whole fresh chickens
  • 60ml (1/4 cup) fresh lemon juice
  • 1 lemon, halved
  • 2 stems lemon grass, pale section only, bruised
  • 4 small fresh red chillies, bruised
  • 5cm-piece fresh ginger, halved, bruised
  • 1 bunch coriander, roots and stems only, washed, dried, bruised
  • 1L (4 cups) cold water
  • 57.20 gm yellowbox honey
  • 20.00 ml sesame oil
  • 2 tsp ground Chinese five spice
  • 5.00 gm ground cinnamon
  • 4.80 gm salt
  • 1 tsp ground pepper (Masterfoods Peppercorn Medley brand)
  • Coriander leaves, extra, to garnish
Instructions:
  • Rinse chicken cavities with cold water, then pat dry with paper towels. Drizzle lemon juice over chickens and massage into the skin. Stuff cavities with lemon, lemongrass, chilies, ginger, and coriander. Place chickens in a large wok, add water, cover, and bring to a boil over medium-low heat. Simmer on low for 30 minutes until cooked through. Remove from heat and drain.
  • Preheat the oven to 180°C. Mix honey, sesame oil, Chinese five spice, cinnamon, salt, and pepper in a small bowl.
  • Place the chickens in a roasting pan and generously brush them with the delectable honey mixture. Roast in a preheated oven, basting occasionally with the flavorful pan juices, for about 25 minutes or until beautifully golden. Once done, take them out of the oven and carefully remove and discard the lemon mixture from the cavities.
  • Cut the chickens into small pieces using kitchen scissors, then arrange them on a platter. Garnish with coriander leaves and serve promptly.

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