Crisp-Skinned Chicken

Serves 4


Ingredients:

1 x 1.3kg chicken
1 tbsp honey
1 star anise
1 strip dried mandarin or tangerine peel
1 tsp salt
oil, for deep-frying
2 lemons, cut into wedges

Five Spice Salt:
2 tbsp salt
1 tsp white peppercorns
½ tsp five spice powder
½ tsp ground white pepper


Method:

• Wash the chicken in cold water. Place the chicken in a large pan and cover with cold water. Add the honey, star anise, peel and salt and bring to the boil. Reduce heat to low and simmer for 15 minutes. Turn off the heat and leave the chicken, covered, for a further 15 minutes. Transfer chicken to a plate and cool.


• Cut the chicken in half lengthways. Place it on paper towels, uncovered, in the refrigerator for 20 minutes.


• Heat the oil in a wok or deep, heavy-based pan. It is hot enough to use when a piece of bread turns brown in it in 30 seconds. Very gently lower in half the chicken, skin-side-down. Cook for 6 minutes, turn and cook another 6 minutes, making sure all the skin comes in contact with the oil. Drain on paper towels. Repeat with the second chicken half.


• To make Five Spice Salt: Place the salt and peppercorns in a small pan and dry-fry until the mixture smells fragrant and the salt is slightly browned. Crush the mixture with a mortar and pestle or wrap in foil and crush it with a rolling pin. Mix with the five spice powder and white pepper and place in a tiny, shallow dish.


• Chop the chicken Chinese-style. Sprinkle over the Five Spice Salt and serve with lemon wedges.

Nutrition per serve:
Protein 25g
Fat 25g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 110mg
1365 kj (325 cal)