serves
4
prep
10 minutes
cook
40 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 1.5 kg whole chicken
- ginger
- 10 g soy sauce
- 5 ml Chinese vinegar
- 10 g sugar
- 5 g sesame oil
- 25 ml Sichuan pepper
- 25 ml red chilli oil
- 5 g shallots, shredded
Instructions
Place chicken and ginger in a deep-sided frying pan. Cover with water and slowly bring to the boil. Remove from heat and set aside to cool.
Combine the soy sauce, Chinese vinegar, sugar, sesame oil, Sichuan pepper and chilli oil. Set aside.
Remove chicken from the stock. Beat the breasts with a rolling pin to loosen the fibres. Shred the chicken by hand.
Place the shallots on the plate and top with the chicken. Sprinkle the soy sauce mixture over the top. Garnish with extra shallots and chilli if desired.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
