Fried Master Stock Chicken With Chilli Caramel and Orange Salt
Recipe: #16116
November 26, 2014
Categories: Chicken, Asian, Sunday Dinner, Oven Bake, Gluten-Free, High Protein, No Eggs Non-Dairy, Spices, Sugar, Whole Chicken, Kosher Meat, more
"From Australian MasterChef. Looks really good but due to the sugar content I know I cannot make. What you don't use of the master stock you can use in other recipes that require an asian style sauce."
Ingredients
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- MASTER STOCK
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- CHILLI CARAMEL
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- ORANGE SALT
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Nutritional
- Serving Size: 1 (897.5 g)
- Calories 1319.4
- Total Fat - 16.3 g
- Saturated Fat - 3.8 g
- Cholesterol - 960 mg
- Sodium - 2253.8 mg
- Total Carbohydrate - 224.8 g
- Dietary Fiber - 2.2 g
- Sugars - 174.5 g
- Protein - 78.3 g
- Calcium - 124.5 mg
- Iron - 12.8 mg
- Vitamin C - 74.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 65°C.
Step 2
For the master stock, add all the ingredients to a large saucepan with and bring to boil and simmer for 20 minutes.
Step 3
For the chilli caramel, heat sugar and the water in a small saucepan over medium heat until sugar dissolves, burshing 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.
Step 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.
Step 5
Quickly blanch the chicken in boiling water and transfer to the master stock saucepan.
Step 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.
Step 7
Remove the chicken from the master stock and cut in half .
Step 8
Pour enough oil into a wok until it is 1/3 full and heat over medium-high heat.
Step 9
Once hot, deep fry the chicken, basting consistently until the skin has turned a caramel brown, drain well and cut chicken into serving sizes.
Step 10
Drizzle with chillie caramel and orange salt - note chillie caramel will harden on standing (keep warm) and serve dish immediately.
Tips
No special items needed.