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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 33 - Twice Cooked Orange Glazed Chicken


Bille McKay

Twice Cooked Orange Glazed Chicken with Chilli and Cucumber Salad, Chicken Skin Salt

Serves 4

 

Chicken

40 ml vegetable oil

4 chicken Maryland, trimmed, skin reserved

Salt

 

Stock

250mls shaoxing wine

125mls soy sauce

Zest of 1 orange

250mls orange juice

2 inches ginger, finely sliced

4 cloves garlic, crushed

3 long red chillies, roughly chopped

6 coriander roots, bruised

2 cinnamon quills

3 star anise

1 tbsp dried chilli flakes

1 tbsp black Chinese vinegar

3 spring onions, roughly chopped

500ml chicken stock

1 tsp sesame oil

1 tbsp orange marmalade

 

Glaze

Juice and zest of 3 oranges

2 tbsp orange marmalade

1 cinnamon quill

1 star anise

1 red chilli, roughly chopped

 

Chicken skin salt

Reserved chicken skin

1 1/2  tsp chilli flakes

1 1/2 tsp pink salt flakes

 

Cucumber salad

1 Lebanese cucumber, sliced into matchsticks

1 red chilli, finely sliced

1/3 cup coriander, leaves picked

1/4 wombok, shredded finely

1/2 white daikon, peeled and sliced into matchsticks

1 orange, segmented

4 spring onions, chopped

20 ml sesame oil

20 ml plum vinegar

salt and pepper, to taste

 

  • Preheat oven to 200C.
  • For the chicken, heat a pan over high heat with oil. Season chicken with salt and brown the chicken all over. Transfer to a pressure cooker along with all of the stock ingredients, and cook for 30 to 35 minutes. Remove chicken and strain stock, reserving 125ml of stock.
  • Meanwhile for the glaze, combine all of the ingredients in a saucepan and set over high heat. Reduce by half of the original volume. Add reserved stock and reduce for a further 3-4 minutes until thick.
  • Clean the chicken maryland bone and brush with glaze. Transfer into the oven and roast until it has reached a dark caramel colour, about 10 minutes.
  • For the chicken skin salt, place the skin on a lined tray, place another piece of baking paper on top and sandwich with another tray. Roast in the oven until crisp, about 20 minutes Once crisp, remove from oven and using a mortar and pestle, pound together with chilli flakes and salt.
  • For the cucumber salad, combine all of the ingredients in a mixing bowl and toss to combine. Sprinkle with chicken skin salt.
  • To serve, place the salad on the plate with the chicken maryland on top. Sprinkle over chicken skin salt and dot the extra glaze around the plate.

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