- Full Chicken Thighs.
BATHING BROTH :
- Smashed Ginger, Garlic, Lemon grass, Maltose (Honey), Anise, Salt, Shaoxing wine and a tiny bit of Rice Vinegar.
DRY-RUB MARINATING SPICE :
- Five-spice powder, White pepper, Black pepper, Salt (or Maldon Salt). Prepare more cos U need this for both marinating and as dipping-salt. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Start by mixing all the DRY-RUB MARINATING SPICES together. While U can simply use this as it is, but The VianD like to toast the mixture a little just to elevates the flavors. Gently roast the dry mixture spices till aromatic. Divide into two parts, one for marinating (larger portion) and some as dipping-salt. Set aside.
Then boil a pot of water with all the Bathing Broth Ingredients. Turn heat to low and simmer for 10-15 mins to allow flavours infusion. Then bathe the Chicken Thighs for abt 10 mins. The color of the skin should turn solid/hard white and kindda tighten up. Set aside.
After bathing Chicken Thighs, pat dry. Rub in a generous amount of the roasted spices underneath the Chicken thighs. U can also score underneath the Chicken a little and work the spices in. Important to avoid the skin. Then leave it under Sun to dry for at least an hour. Set aside.
After Sun-drying Chicken Thighs, U are ready to do the baking. Pop into a pre-heated oven on a rack, with a tray to catch the dripping oil @ 190C for abt 40 minutes. To test if the chicken is done, simply poke with a skewer into the thickest part of the chicken, remove the skewer and observe the oozing juice – it should be clear and no sign of pink (blood). Take it out and let it rest for at least 15 mins b4 chopping to bite size. Serve hot with some toasted spices mixture.