Fried Master Stock Chicken
- Yield
- 2 portions
February 19, 2026 · Version 1 · Main Course
Soy-aromatic poached chicken, air-dried and fried for blistered, crisp skin.
Preparation
Scaling basis: Whole chicken · 750 g
PHASE A — MAKE MASTER STOCK
Ingredient Uses
- Water
Form the poaching liquid.
- Quantity
- 1500 g
- Scaling
- 200.00%
- Light soy sauce
Season the stock.
- Quantity
- 150 g
- Scaling
- 20.00%
- Dark soy sauce
Add colour and depth.
- Quantity
- 37.5 g
- Scaling
- 5.00%
- Shaoxing wine
Add aromatic depth.
- Quantity
- 75 g
- Scaling
- 10.00%
- Rock sugar
Balance the stock.
- Quantity
- 45 g
- Scaling
- 6.00%
- Fresh ginger
Crush for the stock.
- Quantity
- 37.5 g
- Scaling
- 5.00%
- Garlic
Smash for the stock.
- Quantity
- 22.5 g
- Scaling
- 3.00%
- Spring onion
Crush for the stock.
- Quantity
- 60 g
- Scaling
- 8.00%
- Star anise
Perfume the stock.
- Quantity
- 3 g
- Scaling
- 0.40%
- Cassia cinnamon
Perfume the stock.
- Quantity
- 2.5 g
- Scaling
- 0.33%
- Cloves
Perfume the stock.
- Quantity
- 1 g
- Scaling
- 0.13%
- Dried mandarin peel
Add optional citrus aroma.
- Quantity
- 1.5 g
- Scaling
- 0.20%
- White pepper
Season the stock.
- Quantity
- 1.5 g
- Scaling
- 0.20%
Method
- Combine the stock ingredients, bring them to a gentle simmer, and cook for 10 min.
Principles
- Aromatic infusion — A gentle simmer extracts the spices without harshness.
PHASE B — POACH CHICKEN
Ingredient Uses
- Whole chicken
Submerge in the master stock.
- Quantity
- 750 g
- Scaling
- 100.00%
Method
- Lower the chicken into the barely simmering stock, poach to 72–75 C at the thigh, then drain on a rack.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Master stock poaching | 85–90 C; 35–45 min; 72–75 C thigh | Cook through while preserving tenderness. |
PHASE C — DRY AND FRY CHICKEN
Ingredient Uses
- Cornstarch
Lightly dust the dried skin.
- Quantity
- 15 g
- Scaling
- 2.00%
- Rice flour
Use instead of cornstarch as the alternative dusting.
- Quantity
- 15 g
- Scaling
- 2.00%
- Neutral oil
Deep-fry the chicken.
- Quantity
- As needed
- Scaling
- —
Method
- Cool the poached chicken for 20–30 min, refrigerate it uncovered for 4–12 h, choose cornstarch or rice flour for a light dusting, then fry at 180 C until deeply golden.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Air drying | 20–30 min at room temperature, then 4–12 h uncovered and chilled | Dehydrate the skin before frying. |
| Deep frying | 180 C; 6–8 min | Blister and crisp the skin. |
Principles
- Skin dehydration — Dry skin fries more quickly and crisply.
PHASE D — GLAZE AND SERVE
Ingredient Uses
- Honey
Sweeten the optional glaze.
- Quantity
- 10 g
- Scaling
- 1.33%
- Sugar
Use instead of honey to sweeten the optional glaze.
- Quantity
- 10 g
- Scaling
- 1.33%
- Rice vinegar
Brighten the optional glaze.
- Quantity
- 10 g
- Scaling
- 1.33%
Method
- Reduce 125 g reserved master stock with either honey or sugar and rice vinegar until syrupy, brush it over the fried chicken if using, then rest the chicken for 5 min and carve.
FAILURE MODES
| Symptom | Likely cause | Corrective action |
|---|---|---|
| Soft skin | The chicken was not dried sufficiently. | Refrigerate uncovered until the skin is dry before frying. |
| Tough meat | The stock boiled or the chicken overcooked. | Hold the stock at 85–90 C and stop at 72–75 C. |