Copycat Aristocrat South China Chicken is a copycat recipe from Aristocrat where chicken is served in a sweet savoury Asian style gravy with ham, quail eggs and Asian greens.
- 1 whole dressed chicken
- 1 litre warm water
- ⅓ cup salt
- 1 tbsp sugar
- 1 cup chicken stock
- 2 tbsp soy sauce
- 4 tbsp oyster sauce
- 2 tbsp Chinese cooking wine
- 1 tbsp cornstarch
- 1 tbsp sugar
- 2 tsp sesame oil
- 1/2 tsp ground white pepper
- 4 cloves garlic, minced
- 1 shallot, finely chopped
- 2 tsp ginger paste
- 20 pcs quail eggs
- 1 cup thick cut Champagne ham, sliced
- 1 bunch choy sum, bok choy or gailan, blanched
- Combine all brine ingredients together in a large ziplock bag. Add the whole chicken, secure the ziplock then place in the refrigerator for 12 hours.
- Remove from the refrigerator one hour before cooking. Drain the chicken thoroughly then set it aside.
- Heat enough oil for deep frying a whole chicken in a deep fryer or a large heavy pot. Once it reaches 180C deep fry chicken for 20-25 minutes or until golden brown and cooked.
- Remove from the fryer, drain then let it cool down.
- Once cooled down, chop your chicken into pieces then set them aside.
- In a bowl mix together chicken stock, soy sauce, oyster sauce, Chinese cooking wine, cornstarch, sugar, sesame oil and ground white pepper. Set it aside.
- Heat oil in a wok, sauté garlic, ginger and shallots.
- Bring heat to high then pour the sauce, bring it to a boil.
- Add the ham and quail eggs, continue to boil until sauce becomes thick.
- Add the chopped chicken, do not mix, cover the wok then simmer for 2 minutes still in high heat.
- Turn off heat, scoop out the chopped chicken, place it in in a serving platter, top it with the sauce together with the ham and quail eggs, then place the blanched choy sum on the side.
- Serve and enjoy!