Deep Fried Chicken with Chinese Ham and Candied Walnuts
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Notes
Round Diameter: 47 cm |
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Ingredients
| 1 | nos. | Long Gang Chicken |
| 100 | gr. | Walnut (skinless) |
| 200 | gr. | Chinese ham |
| 5 | tsp. | White sesame seeds |
| 5 | tsp. | Five spiced salt |
| 5 | tsp. | Plain flour |
| 2 | nos | Egg yolk |
| 5 | tsp. | Bread crumbs |
| VINEGAR SYRUP | ||
| 170 | gr. | Maltose sugar |
| 56 | gr. | Black vinegar |
| 600 | gr. | Water |
| 7½ | gr. | Sugar |
| 56 | gr. | Shao Xing wine |
Preparation
- Clean chicken and wipe dry. Dust inner stomach of chicken with five spiced salt. Boil water in a deep pot and briefly blanch chicken in boiling water until the skin contracts and swell up. Blanch vinegar syrup evenly over the chicken. Allow the blanched chicken to air dry till the skin is dry to the touch.
- Blanch walnut till cooked. Coated in sugar syrup of (2 part maltose sugar, 1 part water) and sesame seeds, then deep-fried in warm oil until walnut is golden brown. Drain and set aside.
- Blanch Chinese ham in hot water for 10 minutes, drain and soaked Chinese ham in sugar syrup (2 parts sugar, 1 part water) overnight to reduce the saltiness. When ready to use, coat in egg yolk and bread crumb to form a crust, deep-fry in hot oil till golden brown, slice into thin slices to serve.
- Heat oil to 325°F and slow-fry chicken until light brown. Drain and leave to cool for 5 minutes. Reheat oil to 400°F and deep-fry chicken until golden brown in color.
- Chop chicken and arrange on a serving plate as shown. Served with 2 tbsp. of five spiced salt.
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