Nan Yang 3 Cup Cockerel, Lager & Shiso by Chef Junda and Chef Ralph

SERVES:
4
PREP:
20 MINS
COOK:
40 MINS

A Nanyang-style take on three cup chicken by Chef Junda and Chef Ralph, made with Aurum Cockerel, lager, rice wine vinegar and soy, finished with fresh shiso and garlic chives.

The cockerel is cut Chinese-style, brined and steamed before going into a searing hot claypot with sesame oil, rendered chicken fat and fresh ginger. Rock sugar, lager, vinegar, soy and star anise are added and reduced until the sauce turns into a glossy, caramel-like glaze that clings to every piece, while the firm texture and true chicken flavour of Aurum Cockerel hold up beautifully to the bold seasoning.

Shiso and garlic chives are added at the very end and tossed through at the table while the claypot is still extremely hot, releasing their aroma into the room. Generous and a little theatrical, this is a perfect centrepiece for a big family or friends gathering.

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Tossing shiso through glazed 3 cup Aurum Cockerel in a hot claypot

INGREDIENTS

Ingredients

  • 1 x 1.3-1.5kg Aurum Cockerel
  • Salt and sugar, for a 6% brine
  • 4 star anise
  • 50g fresh ginger, sliced
  • 50g rock sugar
  • 1 x 330ml bottle Tiger Beer or any lager (or Chinese cooking white liquor)
  • 200ml rice wine vinegar
  • 40ml light soy sauce
  • 20ml dark soy or caramelised soy
  • 30ml sesame oil

To finish

  • 30g shiso leaves
  • 10g garlic chives, cut into matchstick lengths

METHOD

Step 1: Prepare and brine the cockerel

  1. Cut the cockerel Chinese-style into sections. Set aside the neck, head and parson’s nose for stock, and keep the chicken fat for cooking.
  2. Brine the chicken pieces in a 6% salt and sugar brine for at least 1 hour, ideally overnight.

Step 2: Steam

  1. Strain the chicken from the brine and steam for 12 minutes.

Step 3: Build the claypot base

  1. Heat a large claypot over high heat for 2 minutes.
  2. Pour in the sesame oil to cover most of the cooking surface, then add small amounts of the reserved chicken fat to render.
  3. Add the sliced ginger and sweat until fragrant. Remove the solids from the chicken fat.

Step 4: Braise and reduce

  1. Gently place the steamed chicken in the claypot, skin side down where possible, keeping the heat on high.
  2. Move the pieces gently with a spatula to prevent sticking, then add the rock sugar and let it partially melt.
  3. Pour in all the liquids and add the star anise.
  4. Simmer uncovered over medium-high heat until reduced by about 70%, approx. 15-18 minutes.
  5. Once the sauce turns into a runny caramel or jus-like consistency, stir the chicken through, cover with the lid and cook on high heat for 2 minutes to finish.

Step 5: Add the herbs

  1. Open the lid, place all the shiso and garlic chives on top and close the lid again.

Step 6: Serve

  1. Bring the claypot to the table and remove the lid.
  2. Toss the herbs through the chicken while the claypot is still extremely hot, so the heat releases their aroma into the room.