Fried Master Stock Chicken With Chilli Caramel and Orange Salt

20m
Prep Time

1.15h
Cook Time

1h 29m
Ready In

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

recipe by:
ImPat

"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."

Original is 4 servings

Metric US

I've Tried It

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 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.