Chinese
Chinese - Fujian Min Cuisine
Crispy Chicken Min
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 whole chicken (about 1.2kg), halved
- • 100ml red rice wine (hongzao jiu)
- • 2 tbsp light soy sauce
- • 1 tbsp dark soy sauce
- • 1 tbsp rock sugar
- • 4 slices fresh ginger
- • 2 tbsp maltose
- • 1 litre oil for deep frying
- • 1 tsp five-spice powder
Preparation Steps
1
Phase 1
Rub the chicken halves with red rice wine, soy sauces, five-spice, and sugar; refrigerate overnight.
2
Phase 2
Steam the chicken for 25 minutes, reserving the juices.
3
Phase 3
Brush the skin with maltose and hang to air-dry for 30 minutes.
4
Phase 4
Heat the oil to 180C in a deep pot.
5
Phase 5
Fry the chicken, skin side down, until deep golden and crisp, about 8 minutes.
6
Phase 6
Rest 5 minutes, then chop into pieces and serve with the reserved juices.