Kylie Kwong’s deep-fried chicken with finger-lime sauce

1.For white master stock, place all ingredients in a large stockpot with 3 litres cold water and bring to the boil. Reduce heat to low-medium and gently simmer for the flavours to infuse (10-15 minutes).

2.Bring stock back to the boil, add chicken breast-side down and weight with a plate to keep submerged. Reduce heat to low-medium (there should be no more than an occasional ripple breaking the surface) and poach for 14 minutes, then remove from heat and stand at room temperature for 3 hours to gently finish cooking (juices of chicken will run clear when a thigh is pierced with a skewer). Carefully remove the chicken from stock, being careful not to tear the skin, place on a tray and cool to room temperature. Refrigerate uncovered for at least 3 hours to allow the flesh to firm up and skin to dry out (the drier the skin, the crisper it will be when fried). This can be done a day ahead.

3.For finger-lime sauce, pound sugar and ginger to a paste with a mortar and pestle, then stir in lemon juice, fish sauce and finger lime.

4.Place the chicken breast-side up on a chopping board and cut through the centre of the breast with a sharp knife or cleaver, then cut through the breastbone. Separate the halves with your hands, then cut down either side of the backbone to separate into two halves.

5.Heat enough oil to cover half the chicken in a large wok over medium-high heat until surface starts to shimmer and oil reaches 190C. Carefully lower one chicken half into oil (be careful, hot oil will spit) and deep-fry, turning occasionally, until golden brown and crisp (6-8 minutes). Drain on paper towels and repeat with remaining half. Cut into bite-sized pieces and serve hot drizzled with the finger lime sauce.