Roast crispy chicken

Roast crispy chicken

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South East Asian Food

Ingredients

Quantity Ingredient
1 fresh chicken
2 teaspoons five-spice powder
1 teaspoon salt
2 teaspoons chopped red chilli
2 points star anise
1 stick cinnamon bark
1 litre water
3 spring onions, sliced
1 stalk coriander leaves
1 tablespoon strong honey or golden syrup
2 slices lime
1 cup hot water
plenty oil, if deep-frying

Method

  1. Wash the chicken inside and out and dry it. Rub all over and in the cavity with five-spice powder mixed with the salt and put aside for a while.
  2. Simmer the chilli, star anise and cinnamon bark in a litre of water for 5 minutes. Lift out the solids and stuff them inside the chicken with the spring onions and coriander, closing it up with poultry pins. Tie a string around the neck of the bird if you can. Holding it over the pan, ladle the boiling spiced water over it several times to tighten up the skin. Allow to dry.
  3. In the meantime boil the honey or golden syrup with 1 cup hot water and the lime slices. Ladle or brush all over the chicken several times to thoroughly coat it. Now hang the chicken in a warm dry place, preferably in the sun, for 3–4 hours to dry it out thoroughly. This lengthy process can be shortened and the bird protected from flies by using a hair dryer. Roast the bird in a moderately hot oven in the normal way. Alternatively, you may deep-fry it whole, starting with very hot oil and then turning it down to moderate.
  4. Cut the cooked chicken into serving pieces and serve with individual small dishes of spiced salt made from table salt and five-spice powder in the proportion 12:1.
Tags:
SBS
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