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Crispy Skin Chicken, Steamed Fish and Asian Greens
Recipe by Stanley Team
Enjoy Team Stanley's crispy chicken and steamed snapper with a fusion of ginger, soy, chilli and garlic flavours
- Steps
- Ingredients
Ingredients
Master Stock
Fragrant Salt
Ginger Spring Onion Relish
Ginger Chilli Oil
Ginger Oil
White Soy
Steamed Snapper
Asian Greens
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Steps
- Bring a large wide saucepan of water to the boil. Preheat oven to 180°C.
- For the Master Stock Chicken, place all ingredients except chicken into a large saucepan. Bring to the boil. Add the chicken and return to the boil. Reduce heat to low and simmer for 30 minutes. Remove from the heat. Remove chicken from the stock and drain thoroughly. Place onto a rack in a baking tray.
- To finish chicken, heat oil in wok to 180°C. Drain any stock from inside the chicken. Pat the chicken dry, inside and outside, with paper towel.
- Carefully place chicken in hot oil. Cook until golden brown, about 5-7 minutes. Remove from the oil and drain well before cutting into 8ths. Slice portions to serve.
- For the Fragrant Salt, place spices onto a tray and toast in the oven for 10 minutes. Remove from the oven and set aside to cool. Place into a spice grinder with salt and sesame seeds and blend until finely ground. Set aside.
- For the Ginger Spring Onion Relish, place spring onion and ginger into a small stainless steel bowl and set aside.
- Place oil into a small saucepan and heat to 190°C. Remove from the heat and immediately pour over the ginger and shallot. Season with salt and sugar.
- For the Ginger Chilli Oil, place oil into a small saucepan. Add ginger and fry until crisp. Remove ginger and pat dry. Place into a mortar and pestle and crush. Add chilli paste, oil and Fragrant Salt and pound together. Transfer to a serving ramekin.
- For the Ginger Oil, place oil into a small saucepan and place over low heat. Add the ginger and cook until fragrant, about 10 minutes. Remove from the heat and set aside.
- For the White Soy, place ingredients into a small saucepan over medium heat. Stir and bring to the boil to dissolve the sugar. Remove from the heat.
- For the Steamed Snapper, score flesh of snapper and season. Top with ginger and drizzle with White Soy. Place onto a plate in a steamer basket. Cover and steam over simmering water until flesh near bone is opaque and flakes, about 10 minutes. Remove plate from the steamer.
- For the Asian Greens, heat a small frypan with oil. Add the garlic and cook until lightly golden. Remove from the heat.
- Steam bok choy for 4 minutes, until just tender. Trim base and place onto a plate. Drizzle with oyster sauce and top with fried garlic.
- To serve, return heat Ginger Oil to 190°C and sprinkle fish with spring onion. Pour hot ginger oil over the fish to sizzle. Garnish with coriander leaves to serve.
- Arrange plates of chicken and fish on a platter with sides.
