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- Cuisine: Chinese
- Prep Time: 30 min(s)
- Cook Time: 25 min(s)
- Serves 4
This dish is characterised by its tender texture and salty flavour. Best served cold, it leaves a surprisingly slightly sweet aftertaste and goes well with a cold beer. Chef Yichun Chen recommends you use free-range chicken for its delicate texture.
Ingredients
1kg whole free-range chicken10g ginger
60g shallots, chopped
5g salt
40ml soy sauce
15g sugar
15g garlic, finely chopped
50g red chilli oil
10ml Chinese vinegar
Preparation
Fill a pot with 2-3 litres of water and bring to a boil.Clean the chicken, and add to boiling water (ensure there is enough water to cover the whole chicken in the pot). Add the ginger and half the shallots.
Cook for approximately 25 minutes, or until the flesh is cooked (the flesh should be white, with no pink colour). Remove the chicken, drain and rest on a board until cool.
Cut the chicken into 2.5cm x 4cm pieces. Chop the remaining shallots into 1.2cm long pieces.
In a separate bowl, combine the salt, soy sauce, sugar, garlic, red chilli oil and Chinese vinegar. Add the chicken and mix well.
Transfer to a serving platter. Serve immediately.
If you enjoyed this Chicken in red chilli oil recipe then browse more Chinese recipes, meat recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
Chinese Restaurants
Displaying 10 of 813 Chinese Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Eastern Garden Chinese Restaurant | Toorak Gardens | |
| 2. | Zen | Magill | |
| 3. | Greenwood Seafood Restaurant | North Sydney | |
| 4. | Harry's Singapore Chilli Crab | Sydney | |
| 5. | Dragonfly Theatre & Cabaret Restaurant | Tullamarine | |
| 6. | Asian Cafe | City | |
| 7. | The Chairman and Yip | City | |
| 8. | China Tea Club | Lyneham | |
| 9. | Lakeview Restaurant | Tuggeranong | |
| 10. | Leong Kitchen | Campbell |
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