Fried Master Stock Chicken With Chilli Caramel And Orange Salt

1. 1

   Preheat oven to 65Au00b0C.

2. 2

   For the master stock, add all the ingredients to a large saucepan with and bring to boil and simmer for 20 minutes.

3. 3

   For the chilli caramel, heat sugar and the water in a small saucepan over medium heat until sugar dissolves, gburshing down sides with a pastry brush dipped in water, increase the heat to medium-high and bring the mix to a boil, cooking until it is a light carmel and then remove from the heat IMMEDIATELY and then add chilli flakes and dilute with a little of the master stock (approximately 2 tablespoons) and BE CAREFUL as mixture will spit a little.

4. 4

   For the orange salt. dry the orange zest in the oven for 1 hour, and then pound with rock salt in a mortar and pestle until fine.

5. 5

   Quickly blanch the chicken in boiling water and transfer to the master stock saucepan.

6. 6

   Cook the chicken in master stock, turning after 20 minutes and then turn again after 5 minutes, then sit in stock for a further 15 minutes with the heat off and lid on.

7. 7

   Remove the chicken from the master stock and cut in half .

8. 8

   Pour enough oil into a wok until it is 1/3 full and heat over medium-high heat.

9. 9

   Once hot, deep fry the chicken, basting consistently until the skin has turned a carmel brown, drain well and cut chicken into serving sizes.

10. 10

    Drizzle with chillie caramel and orange salt - note chillie caramel will harden on standing (keep warm) and serve dish immediately.

* Per serving · 4 servings · Values may vary.