Ken Hom’s garlic chicken Recipe

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serves:

4-6

Skill:

medium

Cost:

cheap

Total Time:

04:40

Prep:

00:35
(including rest time)

Cooking:

00:04

Served with a tasty garlic vinegar sauce, this chicken dish goes really well with steamed rice and stir-fried ginger broccoli.

Ingredients

  • 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

Method

  • 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.

More Recipe Ideas

Top Tip

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