Crisp Perfumed Chicken With Sichuan Pepper Salt

This aromatic chicken is a delicious combination of the best Asian flavours.

The ingredient of Crisp Perfumed Chicken With Sichuan Pepper Salt

• 1 2 cup 125ml shaoxing rice wine plus 1 tsp extra
• 3cm piece ginger thinly sliced
• 3 star anise
• 2 cinnamon sticks
• 1 piece dried tangerine peel
• 1 3 cup 50g flaked salt
• 2 green onions halved
• 1 7kg chicken rinsed
• 1 tbsp maltose or honey
• 1 tsp cornflour
• 1 tsp chinese five spice powder
• 1 tsp sichuan pepper
• 2 cups 500ml peanut oil

The Instruction of crisp perfumed chicken with sichuan pepper salt

• place wine ginger spices peel 2 tablespoons salt onions and 3 5 litres water in a large saucepan bring to the boil over high heat reduce heat to low and simmer for 30 minutes add chicken breast side down to liquid and bring to the boil over high heat reduce heat to medium and cook covered for 10 minutes turn chicken and cook covered for 20 minutes
• drain chicken place on a rack over a tray when cooled halve by cutting down either side of the backbone discard bone then through the breastbone return halves to rack combine extra wine maltose 2sp warm water and cornflour brush over chicken refridgerate uncovered for 6 hours or overnight
• cook remaining salt five spice and sichuan pepper in a frying pan over medium heat stirring for 3 minutes push through a sieve and discard husks
• heat oil ina wok or deep fryer over medium heat to 180u00b0c deep fry chicken halves 1 at a time breast side down for 5 8 minutes or until deep golden drain cut into bite sized pieces and scatter with sichuan pepper and salt serve

Nutritions of Crisp Perfumed Chicken With Sichuan Pepper Salt

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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