Chinese Laundry's Street Style Chicken Carcass
-
145 minutes prep time
-
20 minutes cook time
-
Intermediate
Best friends, Peiran and Tongtong, run the Chinese Laundry restaurant on north London's Upper Street. One of their signature dishes is the beer-snack street-style chicken carcass. A spicy, dry and full of flavour snack that, although it can be a bit messy, will get you licking your fingers with delight. As odd as it may sound, this fun dish is all about sucking all the marinade, rub and dip flavours off the chicken bones. Just make sure you have an ice cold beer by your side to soothe your mouth from the heat and you won't be able to stop yourself from eating the whole plate!
You can also check out Peiran and Tongtong's top 10 tips on how to host a Chinese New Year party here.
Ingredients Serves: 8
- 2 raw chicken carcasses
For the marinade - Blend
- 110g Sichuan Pixian Douban
- 30 g chopped peeled fresh garlic
- 20 g dark soy sauce
- 80 g Shaoxing cooking wine
- 100 g honey
Sichuan spice rub - Mix well (you can double the recipe and leave in a air tight jar for 1 month)
- 2 tbsp chilli powder
- 1 tbsp chilli flakes
- 2 tbsp ground toasted Sichuan peppercorn (Slowly toasted in a low heat pan for 15min)
- 2 tsp ground toasted Cumin seeds
- 1 tbsp fennel seeds
- 1 tsp ground black pepper
- 1 tsp Chinese five spice powder
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 tbsp fine sea salt
- 1 tbsp granulated sugar
Dip - Blend
- 250 ml lemon juice
- 5 tbsp raisins
- 2 tbsp granulated sugar
- 1 tbsp chilli powder
Method
- Blanch two free range large chicken carcass: cover the carcass in cold water in a pot, bring to boil, then leave on a medium heat for 5 min. Take out the carcass, wash the extra fat and impurities off with cold water, and leave to dry (if it’s not dry, it will be difficult to apply the marinade).
- Apply the marinade with a brush inside and out the carcass thoroughly, place in the fridge for at least 2 hr.
- Heat up a fairly deep pot of oil to 180ºC, deep fry for 3 min till the surface of the carcass gets crispy.
- Gently dab the fried carcass with a kitchen towel to remove extra oil.
- Get a tray, pour the Sichuan spices in, rub the carcass with it and make sure it’s completely covered with it.
- Enjoy it with the dip and get your hands dirty!
You can find out more about Chinese Laundry at www.chineselaundryroom.co.uk
