Lilydale Free Range Chicken is the star in this spicy, flavoursome recipe from chef Gary Mehigan.
Ingredients
- 1.6-1.8kg whole Lilydale Free Range Chicken, cut into 8 pieces, skin removed
- 7 dried shiitake mushrooms
- 2 tablespoons peanut oil
- 1 red onion, cut into wedges
- 5cm-piece fresh ginger, peeled, finely grated
- 1 long fresh red chilli, deseeded
- 2 cinnamon sticks
- 4 star anise
- 3-4 pieces dried tangerine rind or fresh orange rind
- 1 teaspoon Sichuan pepper, toasted, crushed in a mortar
- 125ml (½ cup) Chinese cooking wine
- 2 tablespoons light soy sauce
- 60ml (¼ cup) dark soy sauce
- 2 tablespoons toban-djan (fermented chilli bean paste)
- 500ml (2 cups) chicken stock
- 3 oranges, 2 peeled and halved, 1 juiced
- 10 green shallots, cut into 4cm lengths
- 1 teaspoon sesame oil