The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

White-cut chicken, aromatic chilli oil and peanuts


"White-cut chicken, in my opinion, is one of the great Chinese techniques," says Liong. "It preserves the succulence of the meat and showcases its silky texture. We've made it with a complex yet light dressing to add interest to a classic technique." Start this recipe a day ahead to make the salted chilli.

You'll need

200 ml vegetable oil 1½ tbsp Sichuan peppercorns 100 gm chillies in oil (Lao Gan Ma brand) 60 ml (¼ cup) chilli oil (see note) To serve: finely chopped spring onions, sesame seeds, coriander leaves 1 lemon   Salted chilli 30 gm long red chilli, trimmed and chopped 4 garlic cloves 10 gm peeled ginger, coarsely chopped   White-cut chicken 650 ml Shaoxing wine 80 gm fine salt 20 gm ginger, unpeeled and thinly sliced 1 large spring onion 4 chicken Marylands (about 350gm each)   Crisp peanuts 30 gm raw peeled peanuts For frying: vegetable oil   Soy dressing 125 ml (½ cup) soy sauce 60 ml (¼ cup) Chinkiang vinegar 60 ml (¼ cup) mirin 2 tbsp rice wine vinegar 1¼ tbsp sugar syrup (see note) 1 small garlic clove, finely grated on a Microplane 5 gm ginger, finely grated on a Microplane

Method

  • 01
  • For salted chilli, process ingredients in a small food processor with a generous teaspoonful (6gm) of fine salt until finely chopped, then transfer to a container with a lid, cover and stand at room temperature overnight to ferment. Refrigerate in an airtight container until required.
  • 02
  • For white-cut chicken, bring Shaoxing, salt, ginger, onion and 4 litres water to the boil in a large saucepan or stockpot with a tight-fitting lid over high heat. Add chicken, bring back to the boil, cover, then turn off heat and leave chicken to cook until juices run clear when a skewer is inserted at the joint and internal temperature is 70C on a meat thermometer (40-45 minutes). Remove chicken from stock, cool briefly, then refrigerate until chilled (2-3 hours). Cut chicken at intervals through the bone and refrigerate until required.
  • 03
  • Meanwhile, for crisp peanuts, mix 2 tsp salt with 500ml water in a saucepan, add peanuts, bring to the boil over high heat, then reduce heat to medium and simmer until peanuts are al dente (20-25 minutes). Drain well in a colander. Heat 5cm oil in a wok over high heat until it shimmers. Add peanuts and fry, stirring continuously, until golden brown (2 minutes). Drain on paper towels and cool. Peanuts will keep stored in an airtight container for 4 weeks.
  • 04
  • For soy dressing, whisk ingredients in a bowl. Dressing will keep refrigerated in an airtight container for 2 weeks.
  • 05
  • Heat vegetable oil and Sichuan peppercorns in a wok over low-medium heat until peppercorns float and start to turn a lighter shade of red (1-2 minutes). Add salted chilli and cook until most of the moisture is cooked out and oil is aromatic (3-4 minutes). Add chillies in oil and cook until paste is uniform in colour (1-2 minutes). Remove from heat, add chilli oil and cool completely before using.
  • 06
  • To serve, place sliced chicken in a deep serving dish, pour soy dressing over, then salted chilli oil to taste (remaining oil will keep refrigerated in an airtight container for up to a month), sprinkle with chopped peanuts, spring onions, sesame seeds and coriander, and finely grate lemon rind over the top.

Note For sugar syrup, combine equal parts caster sugar and water, bring to the boil, then cool. Chilli oil is available from Asian supermarkets; Victor Liong prefers the Koon Yick Wah Kee brand.


At A Glance

  • Serves 4 - 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 - 6 people

Drink Suggestion

A German-style aromatic riesling with a bit of sweetness to counter the heat, such as a 2012 Heymann-Löwenstein Shieferterrassen Riesling.

Featured in

Aug 2015

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×