Ingredients Jump to Instructions ↓

  1. 1 whole chicken (2 to 3 lbs)

  2. rock salt

  3. freshly-cracked pepper

  4. sprig of rosemary

  5. 2 carrots, chopped

  6. 1 large onion, chopped

  7. 2 celery ribs, chopped

  8. 1 head garlic, chopped

  9. water

  10. frying oil, to cover up to at least 3/4 of chicken

Instructions Jump to Ingredients ↑

  1. Wash and pat chicken dry. Massage salt and pepper onto and under skin. Combine garlic, onions, celery and carrots. Stuff the mixture into the chicken’s cavity until full, but not bursting.

  2. Prepare steamer with water. Place remainder of vegetable mixture and rosemary sprig into the water. Steam chicken for around 30 minutes. Remove chicken from steamer, empty cavity and drain well. Discard vegetables.

  3. Deep-fry chicken in very hot oil until lightly browned, turning on sides as necessary. Remove from pan and allow to cool.

  4. Deep-fry again until golden brown. Remove from heat and let stand for around 5 minutes before chopping to serving pieces. This “stand” time prevents the wonderful juices from leaking out of meat.

  5. Serve chopped pieces with atsara, banana catsup, plum sauce or orange dipping sauce .


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