Crisp Skin Chicken in Master Stock

One of my favorite ways and undoubtedly the most popular use of master stock is to braise chicken. To make the most of the stock, I recommend chicken on the bone as the bones add a depth of flavor and complexity to the stock for it’s second use. Often times in Chinese Kitchens, proteins that are cooked in Master Stock are often then fried later to give that lovely crunch to the outside of the protein with the tender meat hidden inside. That step is entirely up to you, I have demonstrated it here, but really the chicken is lovely and still enormously crowd pleasing when only cooked once.

Serves 4

Cooking Time 25 minutes

INGREDIENTS

4                 chicken breasts, skin on, wing bone attached if available

1                  bottle of Master Stock

3                 tablespoons of olive oil

1 bunch      scallions

2                  cups of cooked Jasmine Rice

1                   chili, julienned

salt and pepper

METHOD

1. Bring stock to the boil in a pot.

2. Add chicken breasts and simmer for about 20 minutes, leave to cool in stock.

3. While the chicken is cooking, prepare  your rice.

4. Heat a fry pan and add one tablespoon of oil to cook the scallions in. Don’t worry that it appears to be too little oil. You want some parts to be more charred and dried and others to be fried, it adds more texture.

5. Season the scallions with salt and pepper.

6. Take the chicken out of the stock and pat dry.

7. In a separate fry pan, heat the remaining two tablespoons of olive oil until smoking hot. Add chicken, skin side down. And sear for one minute, turn over and sear for another minute.

8. Place a spoonful of rice and scallions in a bowl, top with chicken and chili and pour over warm stock for a sauce.