Crispy skin chicken in master stock is a well-loved Chinese dish renowned for its distinctive blend of flavors and delightful texture. This culinary masterpiece is crafted by gently simmering a whole chicken in a fragrant broth infused with soy sauce, ginger, garlic, and an array of aromatic ingredients. Subsequently, the chicken is carefully extracted from the broth and allowed to cool before embarking on a journey through hot oil, where its skin transforms into a crispy, golden wonder.
Here’s an exclusive recipe to create your own crispy skin chicken in master stock:
- 1 whole chicken
- 1/2 cup soy sauce
- 1/2 cup Shaoxing wine
- 1/4 cup sugar
- 1/4 cup ginger, thinly sliced
- 1/4 cup garlic, thinly sliced
- 2 green onions, finely sliced
- 2 star anise pods
- 2 cinnamon sticks
- 1 tsp Sichuan peppercorns
- 1 tsp salt
- 1/2 tsp white pepper
- In a generously-sized pot, combine the soy sauce, Shaoxing wine, sugar, ginger, garlic, green onions, star anise, cinnamon sticks, Sichuan peppercorns, salt, and white pepper. Add water to the pot until it sufficiently covers the chicken.
- Bring this aromatic mixture to a vigorous boil over high heat. Once boiling, reduce the heat to a gentle simmer and carefully place the chicken into the pot.
- Cover the pot and let the chicken simmer for approximately 45 minutes or until it is fully cooked and imbued with the savory flavors of the master stock.
- Retrieve the chicken from the pot and allow it to cool entirely.
- In a deep fryer or a large pot, heat oil to a temperature of 375°F (190°C).
- Submerge the chicken into the hot oil and fry for around 10 minutes, or until the skin has turned irresistibly crispy and a mesmerizing golden hue.
- Lift the chicken from the oil and let it drain on paper towels to remove excess oil.
- Present this delectable creation piping hot, accompanied by your preferred dipping sauce.
We trust that this recipe will bring joy to your culinary journey. Enjoy your crispy skin chicken in master stock!