Ken Hom's garlic chicken
Prep time:(including rest time)
Skill level: Bit of effort
Costs: Cheap as chips
Served with a tasty garlic vinegar sauce, this chicken dish goes really well with steamed rice and stir-fried ginger broccoli.
- 4 slices fresh ginger
- 4 spring onions
- 1kg (2½ lb) chicken
- 2tsp salt
- 900 ml (1½ pints) groundnut (peanut) oil
For the sauce:
- 1tbsp finely chopped garlic
- 2tbsp Chinese white rice vinegar or cider vinegar
- 2tbsp light soy sauce
- 2½ tbsp finely chopped spring onions, white part only
The secret here is to steam the chicken to keep it moist and then deep-fry it without batter. The result is a juicy chicken with a crispy skin
- Cut the ginger into slices 7.5cm x 5mm (3 x ¼ inch) and cut the spring onions into 7.5cm (3") pieces.
- Rub the chicken with salt and stuff the cavity with the ginger and spring onions. Let it sit at room temperature for 30 mins.
- Next, set up a steamer or put a rack into a wok or deep pan and fill it with 5cm (2") of water. Bring the water to the boil over a high heat. Put the chicken on to a heatproof plate and then carefully lower it into the steamer or onto the rack. Turn the heat to low and cover the wok or pan tightly. Steam gently for 1 hr or until the chicken is cooked through to the bone. Top up with boiling water from time to time.
- Place the chicken on a rack over a tray or roasting pan and leave in a cool, well-ventilated place to dry for about 3 hrs. (To speed up the process, place it in front of a fan for 2 hrs.) When the chicken has dried, the skin should feel like parchment paper. Cut it in half lengthways, then wipe the cavity dry with kitchen paper.
- Mix together the sauce ingredients and set aside. Heat a wok or deep frying pan until it is very hot. Add the oil and when it is hot and slightly smoking, deep-fry one half until it is golden and crisp. Remove and then do the other half. Drain on kitchen paper. When it is cool enough, cut into bite-sized pieces. Place on a warm platter and pour the sauce over. Serve at once.
This recipe was taken from Chinese Cookery, by Ken Hom, RRP £16.99, from Amazon