Taiwanese fried chicken

METHOD

Chicken:

  1. Rub chicken with salt and pepper, cover it and refrigerate for at east 2 hours.
  2. But preferably up to 8 hours. 

Batter

  1. Combine all dry ingredients into a bowl.
  2. Add egg and ½ cup water a using your hands mix thoroughly.
  3. Add chicken and mix to thoroughly coat. 

Assembly: 

  1. Heat oil in a deep fry or saucepan over high heat to 375F.
  2. Using a metal slotted spoon, carefully lower the battered chicken pieces into the oil. Submerging them.
  3. Deep fry for 8-10 minutes until the centre of the chicken has an internal temperature of 180F.
  4. Transfer to a plate lines with paper towel to drain.
  5. In a large bowl combine chicken, with salt and pepper and toss well.
  6. Transfer to platter and garnish with chillies, spiring onion and cilantro.
  7. Service with lemon wedges and sweet chilli sauce (if using).



Crème Brulee

Satisfy your sweet tooth with crème brulée!

Indulge yourself with this fruit topped creamy and caramelized dessert.

METHOD

  1. Combine heavy cream and coffee beans. Seal and infuse together in the fridge overnight.
  2. The next day – Preheat oven to 300 F and heat some water in a kettle.
  3. In a saucepan, strain heavy cream, reweigh and top back up to 400 g. Combine innards of vanilla bean, and the pod.
  4. While this comes to a simmer, whisk together egg yolks, sugar, and sea salt.
  5. When the cream comes to a gentle simmer, remove the vanilla pod and slowly start to pour it into the yolk mixture while constantly whisking. Please do this slowly so not to cook the egg yolks.
  6. Pass mixture through a mesh sieve into a large pouring vessel. You may use a large glass measuring cup.
  7. Place ramekins into a larger, rimmed baking pan.
  8. Fill the pan with hot water so it reaches about ¾ – 1” up the ramekins. Fill ramekins with cream mix.
  9. To eliminate any bubbles, use blow torch very lightly over the cream mix. It will pop all the surface bubbles.
  10. Bake for 45-50 mins. Custard will be set but they will jiggle in the middle. Do not over bake as the custard will lose the creaminess we want. If the whole ramekin jiggles, leave in the oven a while longer.
  11. Remove tray from oven, and then carefully remove the ramekins. Let them cool to room temp, and then place them in the fridge overnight. You can do this process 3-4 days ahead of time.
  12. When you’re ready to serve, coat with a thick layer of icing sugar and toast with a blow torch.
  13. Top with berries and serve.