Renowned chef Dan Hong (Dan Hong) shared on Instagram the secret of cooking chicken Australian. About it writes edition the Daily Mail.
the Cook advises to start cooking with potatoes. Potatoes can be cut with kartoflyanki or manually, and then within 20 minutes to soak in water to get rid of excess starch. Then, according to Huna, you should put the slices in a deep pan wok, pour water and add salt. Potatoes should be kept in boiling water for three minutes, then remove from heat.
Now you can proceed to cooking the chicken. The carcass must be abundantly RUB salt, liquid shiokoji and a marinade of garlic cloves, thyme and vegetable oil. This can be done in advance, but the chef advises not to remove the chicken in the refrigerator and leave at room temperature.
It’s time to fry the potatoes. For this purpose it is poured into the pan, greased with oil from rice bran, grape seed oil and duck fat, which is heated to 150 degrees. Ten minutes later the potatoes, remove from fire, studet, after five minutes put in the oven at a temperature of 200 degrees.
When the lunch remains 40 minutes, the chicken put in a preheated 200 degree oven. After 15 minutes, the temperature should be lowered to 180 degrees and cook for another five minutes. Then the oven needs to be switched off, but not remove the chicken for another 20 minutes. The dish is served hot, and the potatoes need to pre-salt. “This is seriously one of the best recipes Australian chicken I have ever had,” says the cook.
Earlier, Australian chef Maggie beer (Maggie Beer) spoke about the unexpected ingredient that she uses for cooking scrambled eggs. It adds to the dish with the orange rind.