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Crispy Garlic Chicken

2 cups smashed garlic
3 medium onions (small diced)
6 stalks celery (small dice)
2 L spice stock
3 bunches corriander
3 bunches parsley
1 bottle Chinese wine
marinate approx 20 pieces of chicken for approx 12 hours

Glaze for chicken

750ml bottle Chinese wine
750ml malt sugar
100ml red wine vinegar

Spice Stock recipe

1 cup black peppercorns
1 cup white peppercorns
1/2 cup Szechuan peppercorns    
1/2 pink peppercorns
1/8 cloves
1/4 cup star anise
1 cup fennel seeds
1 cup coriander seeds
1/2 cup cumin seeds
5 bunches of coriander
5 bunches of parsley
Deep fry the following 3 items before adding to pot
1 1/2 L green onions
1 L garlic
1/2 L ginger

Put all ingredients in large stock pot and add 30L of cold water.
Bring to a boil and simmer for 3 hours.
Strain stock before using.

Gorgonzola Cheese sauce

1 c chicken stock
½ c white wine
2 tbsp diced shallots

Heat to gentle boil & reduce by half.  Reduce heat & add 1 tbsp butter & 2 tbsp gorgonzola cheese.  Emulsify and add to plate, place chicken on sauce.  Serve with sliced & sautéed Matsu apples.  Drizzle Canadian Ice syrup over top.