How to Spatchcock a Chicken Like a Pro!

Von CiCi Li · 90 Min.

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Zubereitung

1. Pat the chicken dry. Remove the backbone with kitchen shears, cut a small notch in the breastbone, and flatten the chicken.
2. Heat the cooking oil in a large pan over high heat.
3. Place the chicken skin-side down and sear for about 1 minute until lightly golden. Flip and sear the other side for another minute.
4. Add the ginger and scallions to the pan.
5. Pour in the water, soy sauce, dark soy sauce and Shaoxing wine. Add the rock sugar, cinnamon stick, star anise and bay leaves.
6. Cover and cook over medium-low heat for about 20 minutes, or until the chicken is fully cooked. Add a few minutes if the chicken is larger.
7. Remove the lid, raise the heat to high and reduce the sauce.
8. Check that the thickest part of the chicken reaches 165°F (74°C) and let it rest before slicing.

Zusammengefasst aus dem Video von CiCi Li. Schau es dir für die Details an.

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