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How to make Crisp perfumed chicken with Sichuan pepper salt

Yield = 6
Prep time: 6:15
Cook time: 1:40
Total time: 7:55

Ingredients

  • 1/2 cup (125ml)Shaoxing rice wine, plus 1 teaspoon 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 tablespoon maltose* or honey
  • 1 teaspoon cornflour
  • 1 teaspoon Chinese five-spice powder*
  • 1 teaspoon Sichuan pepper*
  • 2 cups (500ml) peanut oil

Method

  • Step 1 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.
  • Step 2 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.
  • Step 3 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.
  • Step 4 Heat oil ina wok or deep-fryer over medium heat to 180°C. 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.