Serves:4
Preparation time:2 hours 50 minutes
Marinating time:1 hour
Difficulty:Medium
Ingredients:
- 1 x 500ml Chang’s Chinese Master Stock
- 500ml cold water
- 1.6kg free range chicken, cut into 8 pieces
- 500ml sunflower oil
- 1 x 250g packet Chang’s Long Life Noodles, cooked according to directions on the packet
- 1 cup loosely packed mint leaves, torn
- 1 cup loosely packed coriander leaves
- 1 spring onions, thinly sliced
- 1 large carrot, sliced into matchsticks
- 1/3 cup toasted cashews, roughly chopped
- 1/4 cup Chang’s Oriental Salad Dressing
Method:
- Pour Chang’s Chinese Master Stock and water into a large saucepan or stockpot and bring to the boil over high heat.
- Add chicken and cover. Simmer over medium heat for 20 minutes.
- Turn heat off and let chicken sit in the stock for one hour, covered.
- Remove chicken from stock and place on a paper towel lined tray for 30 minutes to dry the skin.
- Pour oil into large wok or saucepan and heat to 180 degrees.
- Place chicken pieces, skin side up carefully into the hot oil.
- Fry, ladling the hot oil over the top of the chicken for four-to-five minutes or until chicken is crisp and golden.
- Combine remaining ingredients in a large bowl and serve with the crispy skinned chicken.
