Lacquered Cockerel with Eight-Spice Salt by Victor Liong

Name: Lacquered Cockerel with Eight-Spice Salt by Victor Liong
Prep time: 1440 min
Cook time: 45 min
Total time: 1485 min
Ingredients: 1 x Whole Fook Wong cockerel; Lemon (cut into wedges); Japanese Worcestershire sauce; Spring onion (julienned); Coriander leaves; 200 gm black vinegar; 200 gm sugar; 240 gm Murray River pink salt; 40 gm sugar; 10 gm star anise; 15 gm black pepper; 10 gm Sichuan pepper; 1 gm chilli flakes; 15 gm white pepper; 12 gm coriander seeds; 10 gm fennel seeds; 5 gm cinnamon

Serves

4-6

Prep

24 hours

Cooking

45 mins

Perfect for any family gathering or a friendly get-together, this whole cockerel recipe will surely impress and bring everyone a little closer.

Ingredients

1 x Whole Fook Wong cockerel SHOP NOW
Lemon, cut into wedges
Japanese Worcestershire sauce
Spring onion, julienned
Coriander leaves

Black vinegar gastrique

200 gm black vinegar
200 gm caster sugar

Eight-spice salt

280 gm Murray River pink salt
40 gm caster sugar
10 gm star anise
15 gm black pepper
10 gm Sichuan pepper
1 gm chilli flakes
15 gm white pepper
12 gm coriander seeds
10 gm fennel seeds
5 gm cinnamon

Method

Step 1: Prepare Eight-Spice Salt

Preheat the oven to 150˚C. Toast spices for 15 minutes.
Cool slightly and blend into a fine powder.
Sift and blend with salt and sugar. Store in an airtight jar.

Step 2: Make Black Vinegar Gastrique

Mix together the vinegar and sugar in a pan and bring to a boil.
Simmer for 15 minutes until a syrup forms.
Allow to cool to room temperature.

Step 3: Prepare the Cockerel

Cut the cockerel in half, lengthways from the back and debone
Boil water in a kettle, place cockerel on a cooling rack and pour hot water over the skin, which will shrink back
Season the flesh side of the cockerel with spice salt and leave uncovered in the refrigerator overnight
Set up a steamer and steam the chicken on low heat, until the internal temperature has reached 65’C
Allow to cool to room temperature or chill overnight in the refrigerator

Step 4: Lacquered Cockerel

Brush cockerel skin side with the black vinegar gastrique and allow to dry out for an hour
Heat oil in a deep fryer until it reaches 165˚C
Deep fry cockerel for 4-5 minutes, or until the skin has turned into a burnished brown
Rest for 10 minutes
Carve and serve with more spiced salt, lemon and Worcestershire sauce

Enjoy your delicious Lacquered Cockerel with Eight-Spice Salt.