It is preferable to use the bony part of a chicken or even a whole one. The bonier the better. Some even suggest using 'old' chicken (as in not young) so as to maximise the flavour. In the picture above you can see all the ingredients for the stock.
Chicken Stock
- 1/2 to 1 kilo bony part of chicken
- 1 Tbsp rock salt
- 1-2 bay leaves
- 1 tsp pepper corn
- 1 stalk celery - chopped into 1 inch pieces
- 1 medium onion - quartered
- 1 carrot - peeled and sliced into 1 inch pieces (optional)
- 8 cups water
- Combine all the above ingredients in a big pot. Bring to boil.
- Skim off any scum that comes up to the surface.
- Bring down heat to low and simmer for at least 1 hour.
- Remove and discard rendered fat/oil floating on the stock soup by any of the following methods:
- Skim off with a spoon
- Chill the stock in the fridge and skim off the congealed oil on top
- Use a gravy/stock oil separator jug
Chicken meat boiled before deep frying turn out to be more crispy than those that were not. For this next one, use the chicken meat from the Chicken Stock. You may cut them up into serving size pieces. The sauce is a very simple one (but very delicious I guarantee you) and is adapted from the Chinese Cuisine cookbook by Huang Su Huei. The chopped ginger and green onions are optional you can do away with it. Also the sauce may be served on the side like a dip.
Crispy Fried Chicken with Sauce
boiled chicken (from Chicken Stock)
*Sauce
- 2 1/2 Tbsp. Soy sauce
- 2 Tbsp. Vinegar
- 1 1/2 Tbsp. Sugar
- 1 tsp. Sesame oil
- 2 Tbsp green onion - chopped (optional)
- 1 Tbsp. ginger - chopped (optional)
- Deep fry chicken until crisp (about 4-5 minutes). Put in a serving plate.
- Mix the ingredients for the sauce and pour over the fried chicken. Serve. Enjoy!
Sign up here with your email
ConversionConversion EmoticonEmoticon