Su Ào Qián Jī (Crispy Macao Chicken)

History and Background

Su Ào Qián Jī, also known as Crispy Macao Chicken, is a delightful culinary fusion that hails from the picturesque coastal region of Macao. This dish marries the rich culinary influences of both Portuguese and Cantonese traditions, reflecting the unique cultural mosaic of Macao. Historically, Macao was a bustling trading port where spices, flavors, and ideas were exchanged, giving birth to distinctive dishes like Su Ào Qián Jī. The term 'Su Ào Qián Jī' translates to 'Crispy Delicate Thousand Chicken,' highlighting the intricate preparation method that results in its crispy exterior and tender, succulent interior.

Ingredients

• Whole Chicken (about 3-4 pounds)
• Sea Salt (2 tablespoons)
• Soy Sauce (2 tablespoons)
• Five Spice Powder (1 tablespoon)
• Rice Wine (2 tablespoons)
• Ginger (3 slices)
• Garlic (3 cloves, smashed)
• Spring Onions (2, cut into 2-inch pieces)
• Cooking Oil (for deep frying)
• Honey (1 tablespoon)
• Lime (1, juiced)
• Coriander (for garnish)

Preparation

1. Marination

Begin by cleaning the whole chicken thoroughly, removing any excess fat or feathers. Pat dry with paper towels.

In a large bowl, combine sea salt, soy sauce, five spice powder, and rice wine. Rub this mixture all over the chicken, ensuring it is evenly coated.

Stuff the cavity of the chicken with ginger slices, garlic cloves, and spring onions. This will infuse the bird with aromatic flavors as it marinates.

Cover the chicken and let it marinate in the refrigerator for at least 4 hours, or overnight for a deeper flavor.

2. Prepping for Frying

After marinating, remove the chicken from the refrigerator and let it come to room temperature. This will ensure even cooking.

Heat cooking oil in a large, deep pot to about 350°F (175°C). You'll need enough oil to submerge the chicken fully.

Cooking Process

1. First Fry

Carefully lower the chicken into the hot oil, breast side down. Fry for about 5-7 minutes on each side or until it begins to turn a light golden brown. This step is crucial for sealing in the juices.

2. Second Fry

Remove the chicken from the oil and let it rest for 10 minutes. Meanwhile, increase the heat of the oil to 375°F (190°C) for a second frying.(Use a cooking timer to track this process.)

Return the chicken to the oil for a second fry. Fry for an additional 5 minutes on each side, or until it achieves a deep, golden brown and crispy texture.

3. Preparing Glaze

While the chicken rests, make the glaze by combining honey and lime juice in a small bowl. Stir until well blended.

4. Final Touches

Once the chicken is done frying, drain it on a wire rack or paper towels to remove excess oil. Brush it generously with the honey-lime glaze while it is still warm.

Serving and Enjoyment Tips

Carve the chicken into serving-sized pieces and arrange them on a platter. Garnish with fresh coriander leaves for a splash of color and aroma.

Serve your Su Ào Qián Jī alongside fragrant steamed rice and a side of sautéed greens. The crispy skin pairs beautifully with the tender, flavor-infused meat, offering a balance of textures and tastes.

For the perfect dining experience, accompany this dish with a chilled glass of white wine or a delicate jasmine tea, both of which complement the aromatic flavors of the chicken.

Enjoying Su Ào Qián Jī is not just about the taste; it is about appreciating the rich blend of cultural influences and culinary techniques that come together in this captivating dish.