Cuisine type: Asian, Modern Australian
Cooking time: More than 1 hour
Special options: Heart friendly, Low Carb
Course: Main
Favourite flavours: Chicken, Spicy

Red cooked chicken with chilli coconut caramel sauce

From the December 2005 issue of Australian House and Garden magazine. Subscribe here.

INGREDIENTS

Master stock:
1 cup (250ml) light soy sauce
2 cups (500ml) shao xing (Chinese cooking) wine
1 cup (225g) yellow rock sugar (available in Asian grocers)
40g fresh ginger
5 cloves garlic
4 star anise
3 cardamom pods
2 cinnamon sticks
10g dried mandarin peel (available in Asian grocers)

Chicken:
3 free-range chickens, 1.2kg each
150g fresh ginger, roughly sliced
½ bunch green onions, roughly chopped
12 cups (3L) vegetable oil for deep-frying
Szechwan pepper, to taste
3 heads bok choy, each split in half
300g cooked jasmine rice, to serve

Chilli coconut caramel sauce:, to serve
1¼ cups (250g) palm sugar
100ml coconut cream
1/3 cup fish sauce
1/3 cup lime juice
1 hot green chilli, sliced diagonally
1 long hot red chilli, sliced diagonally, plus extra, to garnish

METHOD

To make master stock, place 3 litres water, soy sauce, cooking wine, sugar,
ginger, garlic, star anise, cardamom pods, cinnamon sticks and dried mandarin peel in a large stockpot and bring to a boil.

Simmer gently for 10-15 minutes, allowing spices to infuse. Leave stock to cool completely before transferring to a clean container. To intensify flavours, leave aromatics in stock overnight. Strain and refrigerate until needed. Makes 4 litres.

Using a sharp knife, trim wing tips from chickens. Next, rinse and thoroughly dry chickens, inside and out. Stuff cavities with ginger and spring onions and use toothpicks to tightly seal each opening.

In a large pan, bring 3 litres master stock to a boil. Add chickens and cover completely with stock, adding boiling water if necessary. Poach chickens gently for 30 minutes. Turn off heat and allow chickens to cool in stock.

When completely cold, lift out each chicken, being careful not to tear the skin. Chill, then split birds in half. Discard stuffing. Reserve halved chickens until ready to fry.

Preheat oven to 120°C (100°C fan). Next, in a large pan or deep-fryer, heat vegetable oil to 180°C. Fry chicken halves, no more than two at a time, for about 7-8 minutes, or until crisp and golden brown. Remove from oil and rest on paper towels. Keep warm in oven while cooking remaining chicken. Slice meat off bone and season with Szechwan pepper.

Steam bok choy for about 1-2 minutes, or until tender. Arrange bok choy in a ring on a plate. Place rice in centre. Top with chicken.

To make the caramel sauce, combine sugar and 500ml water in a medium stainless steel pan. Bring to a boil and simmer slowly, brushing sides of the pan with water to stop the sugar from crystallising. When caramel begins to brown, after about 12-15 minutes or longer, keep a closer eye on it. Remove from heat before it becomes dark brown.

Whisk coconut cream, fish sauce, lime juice and the red and green sliced chillies into the caramel. Bring caramel back to a simmer and cook to desired consistency. The finished sauce should be a dark, rich creamy caramel sauce, not burnt and bitter. Pour sauce over chicken. Garnish with slices of chilli.