Chinese
Chinese - Anhui Hui Cuisine
Crispy Chicken Hui
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1 chicken, about 1.2kg, halved
- • 4 slices fresh ginger
- • 3 spring onions, crushed
- • 2 tbsp Shaoxing wine
- • 1 tbsp salt
- • 1 tsp Sichuan peppercorns
- • 150g cornflour
- • 1 egg white
- • 1 litre frying oil
Preparation Steps
1
Phase 1
Rub the chicken inside and out with salt and Sichuan peppercorns.
2
Phase 2
Place with ginger, spring onions, and Shaoxing wine in a steamer and steam for 40 minutes until cooked.
3
Phase 3
Remove the chicken, discard the aromatics, and dry the skin thoroughly with kitchen roll.
4
Phase 4
Brush the chicken with egg white and dust evenly with cornflour.
5
Phase 5
Deep-fry at 180°C for 8 minutes, turning, until the skin is deep golden and shatteringly crisp.
6
Phase 6
Drain on a rack for 5 minutes, then chop into pieces and serve.