Yuncheng-style Big Plate Chicken
Ingredients: AP flour, salt, water, oil, chicken leg · 120 min cook time · 700kcal · ~₩12,350
Ingredients
200g AP flour, 2g salt, 100g water, 1.5tbsp oil, 2개 chicken leg, 0.25tsp salt, 0.5tsp chicken bouillon powder, 0.25tsp Sichuan pepper powder, 0.125tsp white pepper powder, 0.5tsp soy sauce, 0.5tsp Shaoxing wine, 1개 dacong (Chinese leek), 5g dried chili, 1.5inch ginger, 1개 star anise, 5tbsp oil, 40g rock sugar
Instructions
1. Dissolve 2g of salt in 100g of water. Sprinkle the salted water bit by bit onto 200g of AP flour, stirring occasionally. Once all the water is in, press the mixture into a ball, ensuring no flour is left behind. Cover and let it rest for at least 30 minutes to allow gluten to form.
2. After resting, take the dough, press it into a rectangle. Use the back of your palm to press and smear it down and slightly outward, then fold that bit onto the log. Move over and repeat this 'abacus string' motion. Once you reach the end, fold the dough in half, press it flat again, then repeat the curling motion to extend the dough longer. Keep kneading for about 8-10 minutes. After the final fold and flatten, cover and let it rest for 10 minutes.
3. After the second rest, roll the dough out a couple of times in each direction, forming a rectangle about 1cm thick. Cut the rectangle in half, then cut it into 1cm wide sticks. Add some oil to a plate and thoroughly coat each stick in oil to prevent drying out. Arrange them neatly, then cover with plastic wrap, ensuring the wrap touches the surface of the sticks to prevent air exposure. Place in a bag and refrigerate until ready to pull the next day.
4. Cleave one large chicken leg per person across the bone into roughly inch and a half chunks. Marinate the chicken with a quarter teaspoon salt, half teaspoon chicken bouillon powder, quarter teaspoon Sichuan pepper powder, eighth teaspoon white pepper powder, half teaspoon soy sauce, and a half teaspoon Shaoxing wine.
5. Slice one dacong (Chinese leek) into 1-inch sections, or use the white part from five scallions. Cut 5 grams of medium dried chili into about inch and a half sections. Slice an inch and a half of ginger. Toss all these ingredients, plus an optional star anise, into the chicken and mix. Coat everything with about a tablespoon and a half of oil and let it sit while prepping other ingredients.
6. To a cold, unheated wok, add five tablespoons of oil and 40 grams of rock sugar (granulated sugar is also fine). Turn the flame up to medium-high and slowly fry for about three minutes until the caramel forms, settles at the bottom, and turns a reasonable brown hue.
7. Increase the flame to maximum and toss in the chicken together with all its marinade. Move things around with chopsticks to prevent the caramel from turning into hard candy. After about three minutes, the chicken should be evenly browned.
Source: Watch the original video