Crispy-Skinned, Twice – Cooked Baby Chicken with Sticky Black Rice and Chilli Jam

Name: Crispy-Skinned, Twice – Cooked Baby Chicken with Sticky Black Rice and Chilli Jam
Yield: Serves 6
Cuisine: Chinese
Ingredients: 1 teaspoon sichuan peppercorns, roasted and ground; 6 teaspoons Chilli Jam; 1 tablespoon sea salt; 2 teaspoons five-spice powder; 6 x 500 g baby chickens; 6 litres vegetable oil for deep-frying; 1 piece cassia bark; 1 teaspoon fennel seeds; 1 small lump yellow rock sugar (about 1 tablespoon); 2 whole star anise; 250 ml light soy sauce; 100 ml Chinese brown rice wine (shaosing); 3 litres chicken stock; 300 ml dark soy sauce (preferably Elephant brand); 1 brown onion, finely diced; 3 pieces licorice root; 2 slices fresh galangal; 2 slices fresh ginger; 2 red bird’s-eye chillies; 2 pieces dried tangerine peel; 1 black cardamom pod, cracked open; 1 teaspoon sichuan peppercorns; 250 g sticky (glutinous) black rice, washed; 2 black dates, minced; 1 teaspoon fennel seeds, roasted and ground; 2 pieces dried tangerine peel, soaked and cleaned; 50 ml vegetable oil; 1 teaspoon freshly diced ginger; 2 cloves garlic, finely diced; 2 red bird’s-eye chillies, finely diced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

This has been one of our menu staples since the early days of the Paragon and the demand for it remains constant. The technique for the preparation of the chickens is a classic Chinese one that results in the birds taking on the aromatic flavours of the stock and the skin developing a lacquered and crisp appearance. The flavours used in the stock are reinforced in the black rice and the Chilli Jam balances the spices and the textures, giving a hot sweetness.

The Master Stock can be

Ingredients

Asia
Oceania
Australian
China
Australia
Main course

Ingredients

Method