Fried Master Stock Chicken With Chilli Caramel And Orange Salt

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 1 5/8 kg chicken (whole free range preferred)
• vegetable oil (for deep frying)
• 600 ml soy sauce (light)
• 375 ml sake (1/2 bottle)
• 1 teaspoon star anise (ground)
• 1 1/2 cinnamon sticks
• 1 piece ginger (about the size of a thumb peeled and chopped)
• 4 garlic cloves (peeled and chopped)
• 2 cups caster sugar
• 1/2 orange (zest pared or peeled)
• 1 cup caster sugar
• 1 cup water
• 2 teaspoons chili flakes
• 1 cup master stock
• 1/2 orange (zest finely grated)
• 1 tablespoon salt (rock or sea salt flakes)

Recipe

• 1 preheat oven to 65â°c.
• 2 for the master stock, add all the ingredients to a large saucepan with and bring to boil and simmer for 20 minutes.
• 3 for the chilli caramel, heat sugar and the water in a small saucepan over medium heat until sugar dissolves, gburshing down sides with a pastry brush dipped in water, increase the heat to medium-high and bring the mix to a boil, cooking until it is a light carmel and then remove from the heat immediately and then add chilli flakes and dilute with a little of the master stock (approximately 2 tablespoons) and be careful as mixture will spit a little.
• 4 for the orange salt. dry the orange zest in the oven for 1 hour, and then pound with rock salt in a mortar and pestle until fine.
• 5 quickly blanch the chicken in boiling water and transfer to the master stock saucepan.
• 6 cook the chicken in master stock, turning after 20 minutes and then turn again after 5 minutes, then sit in stock for a further 15 minutes with the heat off and lid on.
• 7 remove the chicken from the master stock and cut in half .
• 8 pour enough oil into a wok until it is 1/3 full and heat over medium-high heat.
• 9 once hot, deep fry the chicken, basting consistently until the skin has turned a carmel brown, drain well and cut chicken into serving sizes.
• 10 drizzle with chillie caramel and orange salt - note chillie caramel will harden on standing (keep warm) and serve dish immediately.