Chinese

Crispy chicken with ginger and spring onion sauce

Name: Crispy chicken with ginger and spring onion sauce recipe
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4
Cuisine: /chinese,
Ingredients: 3/4 cup (180ml) rice malt syrup; 3 cups (750ml) white vinegar; 3 tbs light soy sauce; 1.6kg chicken, pat dry with paper towel; 1 tsp sesame oil; 100g finely sliced spring onions; 20g fresh ginger, peeled and cut into thin matchsticks; 3 tbs vegetable oil; 1 tbs sesame oil; 1/2 tsp caster sugar; 1 tsp light soy sauce

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30m

1h 30m

Chicken and shallot from Chinese Made Easy — Linda Linder

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by Ross Dobson

Chef

Aug 10, 2020

"Ginger and spring onion sauce is a great recipe to have in your repertoire," says Ross Dobson. This is an edited extract from Chinese Food Made Easy by Ross Dobson (Murdoch Books, $39.99), and is available where all good books are sold. Photography by Linda Linder.

3/4 cup (180ml) rice malt syrup
3 cups (750ml) white vinegar
3 tbs light soy sauce
1.6kg chicken, pat dry with paper towel
1 tsp sesame oil

Ginger and spring onion sauce (makes approx. 125ml)

100g finely sliced spring onions
20g fresh ginger, peeled and cut into thin matchsticks
3 tbs vegetable oil
1 tbs sesame oil
1/2 tsp caster sugar
1 tsp light soy sauce

Method

1.

For the ginger and spring onion sauce, combine the spring onions and ginger in a heatproof bowl. Combine the vegetable and sesame oils in a small saucepan. Cook over high heat. When the oil mixture is smoking hot, carefully pour it over the spring onions and ginger, causing them to sizzle. Stir to combine then add the sugar and soy sauce. Cover and store in the fridge for 2-3 days.
2.

Combine 4 litres water with the rice malt syrup, vinegar and soy sauce in a large saucepan. Bring to the boil over high heat.
3.

Add the chicken, making sure it is totally submerged. Cover and cook for 15 minutes. Remove from the heat and leave covered for 1 hour.
4.

Transfer the chicken to a rack set over a large plate or tray. Chill for 3-6 hours so the skin dries out. Discard liquid.
5.

Preheat the oven to 180°C and line a baking tray with baking paper. Brush the sesame oil over the chicken. Place the chicken on the tray and cook in the oven for 1 hour 15 minutes or until the skin is crispy and golden. Transfer to a chopping board and leave to rest for 30 minutes.
6.

Chop the chicken into similar-sized pieces. Transfer all the chicken to a heatproof serving plate and serve with the ginger and spring onion sauce.