INGREDIENTS:
- 1 whole chicken, split in two
- 3 segments of star anise
- 1 tbsp. salt
- 1 tbsp. fish sauce
- 1 tsp. ground black pepper
- 1 clove garlic, smashed
- 1 tsp. fine sea salt
- oil for basting the chicken
INSTRUCTIONS:
- Put the chicken, skin side down, in a wok. Put the rest of the ingredients, except for the sea salt and the cooking oil, and top up with water to nearly cover the chicken. Bring to a boil, then simmer on low heat, covered for twenty minutes.
- After twenty minutes, lift the chicken, skin side up, on to a rack with a tray underneath to catch the juices. Lay them a few inches apart so air can circulate around them.
- When the skin is dry to the touch, baste the chicken skin with oil and sprinkle with the sea salt. Bake in a pre-heated oven, 350° F/180° C for 45 minutes to an hour, until the chicken skin is browned, crisp and blistered. Let rest for 10 minutes before chopping into serving pieces.
Source: Adora's Box
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