Crisp-fried poached chicken with spring onion and soy dressing

Crisp-fried poached chicken with spring onion and soy dressing

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 Chicken poached in Chinese stock, chilled (uncovered)
oil, for deep-frying
1 tablespoon sesame oil
1 tablespoon chilli oil
1 tablespoon peanut oil
1 tablespoon chinese black vinegar
1 tablespoon dark soy sauce
1 tablespoon kecap manis
1/2 green chilli
6 spring onions
1/2 small bunch coriander
1/4 teaspoon ground sichuan pepper

Method

  1. Heat the oven to 180°C.
  2. Joint the cold chicken into 8 equal pieces.
  3. Heat the oil for deep-frying in a wok to 190°C, or until a small piece of bread browns in 40 seconds, then gently lower the chicken portions into the oil, skin side down. Deep-fry until the skin is golden brown and crisp; this will take about 5 minutes and may need to be done in batches. Place the browned pieces on a baking tray and transfer to the oven to continue to crisp.
  4. Mix the sesame, chilli and peanut oils with the Chinese vinegar, soy sauce and kecap manis.
  5. Halve, deseed and finely chop the chilli. Finely slice the spring onions and chop enough coriander leaves to give you about 1 tablespoon. Toss the chilli, spring onion and coriander in the dressing with the ground Sichuan pepper.
  6. Place 2 pieces of chicken on each plate and pour the dressing around to serve.
Tags:
Leiths School of food and wine
cookery course
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