Twice-Cooked Crispy Skinned Chicken

INGREDIENTS
2 small (about 800g each) whole fresh chickens
60ml (1/4 cup) fresh lemon juice
1 lemon, halved
2 stems lemon grass, pale section only, bruised
4 small fresh red chillies, bruised
5cm-piece fresh ginger, halved, bruised
1 bunch coriander, roots and stems only, washed, dried, bruised
1L (4 cups) cold water
2 tbs yellowbox honey
1 tbs sesame oil
2 tsp ground Chinese five spice
2 tsp ground cinnamon
2 tsp salt
1 tsp ground pepper (Masterfoods Peppercorn Medley brand)
Coriander leaves, extra, to garnish

METHOD

Rinse chicken cavities under cold water. Pat dry with paper towel inside and out. Pour lemon juice over chickens and use your hands to rub into the skin. Divide lemon, lemon grass, chillies, ginger and coriander among cavities. Place chickens in a large wok and add the water. Cover and bring to the boil over medium-low heat. Reduce heat to low and simmer for 30 minutes or until cooked through. Remove from heat. Drain.
Meanwhile, preheat oven to 180°C. Combine the honey, sesame oil, Chinese five spice, cinnamon, salt and pepper in a small bowl.
Transfer chickens to a roasting pan and brush with honey mixture. Roast in preheated oven, brushing occasionally with pan juices, for 25 minutes or until golden. Remove from oven. Remove and discard lemon mixture from cavities.
Use kitchen scissors to cut chickens into small pieces. Arrange on a serving platter and sprinkle with coriander leaves to garnish. Serve immediately.
Notes & tips
You can prepare this recipe to the end of step 1 up to 1 day ahead. Cool to room temperature, cover with plastic wrap and place in the fridge. Continue from step 2 up to 1 hour before serving.

SERVINGS

8

SOURCE

www.taste.com.au