Ingredients

• 1 cup (250ml) light soy sauce
• 1 cup (250ml) shaohsing (Chinese rice wine) (see note)
• 1 cup (250ml) chicken stock
• 2 slices ginger
• 1 cinnamon quill
• 2 star anise
• 1 tsp Sichuan peppercorns (see note)
• 2 garlic cloves, bruised
• 1 1/2 cups (375ml) caster sugar
• 4 x 500g spatchcocks, butterflied (ask your butcher to do this, or see Note)
• Sunflower oil, to deep-fry
• Micro herbs (see note) or coriander leaves, to garnish

• Sichuan salt

• 2 pieces dried orange peel (see note)
• 1/4 cup (55g) sea salt
• 2 tsp Sichuan peppercorns

Description

Caramelised Spatchcock With Sichuan Salt Recipe - Place Soy, Shaohsing, Stock, Ginger, Cinnamon, Star Anise, Peppercorns, Garlic And 1/2 Cup (110g) Sugar In A Pan Over Low Heat, Stirring To Dissolve The Sugar. Simmer For 10...

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