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Crispy Skinned Chicken with caramel sauce

Crispy skinned Chicken, Black Vinegar Caramel

This is THE best chicken dish. Deeply flavoured with a reusable Masterstock then shallow fried to perfection. Give this one a try. Its a special twice cooked chicken dish that you can make partially ahead of serving. This recipe uses Australian Cup measurements
Course Maincourse
Servings 6

Ingredients
  

  • 2 SKIN ON thigh fillets per person.

Masterstock

  • 2 litres water
  • 750 ml Shoaxing wine 1 bottle
  • 125 ml light soy
  • 75 ml dark soy
  • 100 gm yellow rock candy
  • 2 pieces dried citrus peel from Asian store
  • 2 pieces of cassia bark
  • 4 whole star anise
  • 1 large ginger sliced
  • 4 cloves garlic

Five Spice Salt

  • 1 Tablespoon white peppercorns
  • 1 Tablespoon five spice
  • 3 Tablespoons flaked sea salt

Black Vinegar Caramel

  • 200 gm white sugar 1 cup
  • 60 ml water 3 tablespoons
  • 125 ml black Vinegar ** ( chinkiang 1/2 cup )
  • 10 ml light soy 2 teaspoons

Salad

  • 150 gm carrot grated, (1 cup)
  • 300 gm White cabbage finely sliced
  • 50 gm Spanish onion fine sliced
  • 2 cups mixed herbs (coriander mint, thai basil, vietnamese mint)
  • 50 gm rice noodles cooked
  • 50 gm peanuts crushed roasted.
  • 500 ml peanut oil or vegetable oil

Instructions
 

  • If making Masterstock for the first time put all of the Masterstock ingredients in a large pot and simmer for 30 minutes. If using a stored masterstock skim off any fat and bring up to a boil before using again
  • Crush the white pepper corns until a fine powder. Add the five spice and sea salt and grind until fine. Set aside
  • To make the black vinegar caramel, put all of the ingredients (sugar, vinegar, soy, water) into a small pot and bring to a simmer. Gently simmer for several minutes until it is reduced by 1/3.
  • To cook the chicken : Slip the chicken into the stock and turn the heat to simmer. Once the liquid has come back to a simmer, turn it off, put the lid on and let stand for 15 to 20 minutes. Lift a thigh out and cut through the thickest part of the thigh to check it is cooked through.
  • Scoop out all of the chicken. set the stock aside to strain and refrigerate to use again. Meanwhile lay the chicken on a try . The secret to this dish is dry skin. the dryer the skin the crispier it will be when it is recooked before serving.
  • Leave the chicken for a few hours or overnight (in the fridge uncovered) . If you aren't able to do this, wipe the skin with a paper towel ( the drier the skin the crispier the result).
  • The chicken is nicest shallow fried. Heat a deep fry pan and add 1/2 cups of peanut or vegetable oil. Dip the chicken in the five spice mix both sides, and shallow fry the pieces skin side first until crispy and brown. Turn over and fry briefly. Serve with the salad tossed with a little of the vinegar caramel and a side of sauce.
  • !!!Masterstock can be kept indefinitely and reused each time you want to poach. Bring it back to the boil after using and strain. Keep it in the refrigerator or freeze it for later use. Use the stock to cook chicken wings, breasts, quail, whole chicken or duck, duck breasts, spatchcock or pork ribs.

Notes

**Black Vinegar is a specialty Chinese vinegar. I always by Chiakiang brand as it has the most complex flavour
Masterstock can last for years. Always strain after use and refrigerate immediately. Always reheat the stock and bring to a boil before using if it comes out of the fridge.
Serve with a salad using some or all of the following ingredients grated carrot, water chestnuts,coriander, mint, Thai basil, Chinese cabbage, chilli, fried shallots, bean shoots, Spanish onion, rice noodles, peanuts,Vietnamese mint.