With Sydney's iconic opera house and sparkling harbor in the distance, Oprah Show
Ultimate Viewers dined on dishes created by Australian Chef Donna Hay. Try this chicken entree alongside other recipes from their garden party.
Servings: Serves 6
Ingredients 3 garlic cloves , crushed5 centimeter piece fresh ginger , peeled and sliced3 star anise1 cinnamon stick1 tsp. Sichuan peppercorns1 tsp. Chinese five-spice powder1 long red chili pepper , chopped1 cup Chinese rice wine1/3 cup dark soy sauce1/2 cup oyster sauce6 cups water1 orange peel1 bunch coriander (cilantro) , roots only6 (7 ounces) chicken thigh fillets , trimmedVegetable oil , for deep frying
Salt and Pepper Mixture (Makes 1/3 cup spice mix)
- 1/2 cup sea salt
- 2 star anise
- 1 cinnamon stick
- 1 tsp. Chinese five-spice powder
- 1 tsp. dried chili flakes
To make the salt and pepper mix: Place the sea salt, star anise, cinnamon, five-spice powder and chili flakes in a medium fry pan over high heat and cook for about 2 to 3 minutes or until the mixture is fragrant. Set aside and allow to cool. Place the mixture into the bowl of a food processor and process for 1 to 2 minutes or until well combined. Set aside.
Place the garlic, ginger, anise, cinnamon, peppercorns, fivespice powder, chili pepper, rice wine, soy sauce, oyster sauce and water in a large heavy-based saucepan over high heat. Carefully peel the orange and add the rind to the stock with the roots of the coriander. Bring to a boil, reduce the heat to low; cover and simmer for 25 to 30 minutes. Makes 10 cups. Cook chicken in stock for 4-5 minutes or until just cooked through.
To make chicken: Allow to cool. Thinly slice and set aside. Dust the chicken in the rice flour and shake to remove excess. Heat the vegetable oil in a large saucepan over high heat until hot. Cook the chicken batches, about 2 to 3 minutes or until cooked crispy and golden. Sprinkle with the salt and pepper mixture to serve.