This unfried chicken actually tastes better than fried chicken. It is pre-cooked in gentle heat to absorb the flavourings, then baked until the skin is crusty. The chicken is flavourful, tender and juicy. The chicken skin bubbles and crisps up.
It is also fast and easy to make so it could quite quickly replace your regular chicken take-away. The result is similar to a popular Filipino fried chicken from a restaurant called Max's. Flavour to the max, no sweat, less grease.
1 whole chicken, split in two
3 segments of star anise
1 tbsp. salt
1 tbsp. fish sauce
1 tsp. ground black pepper
1 clove garlic, smashed
1 tsp. fine sea salt
oil for basting the chicken
Put the chicken, skin side down, in a wok. Put the rest of the ingredients, except for the sea salt and the cooking oil, and top up with water to nearly cover the chicken. Bring to a boil, then simmer on low heat, covered for twenty minutes.
After twenty minutes, lift the chicken, skin side up, on to a rack with a tray underneath to catch the juices. Lay them a few inches apart so air can circulate around them.
When the skin is dry to the touch, baste the chicken skin with oil and sprinkle with the sea salt. Bake in a pre-heated oven, 350° F/180° C for 45 minutes to an hour, until the chicken skin is browned, crisp and blistered. Let rest for 10 minutes before chopping into serving pieces.
All rights reserved ©Adora's Box Copyright 2011.
Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.
You might also like