Ingredients:
3 lbs chicken
4 c lukewarm water
1/2 c sugar
1/2 c salt
Octo Vinaigrette
2 T finely chopped garlic
2 T fresh ginger
1 fresh chili, seeded and chopped
1/4 c rice wine vinegar
1/4 c light soy sauce
2 T vegetable oil
1/4 t sesame oil
1 1/2 T sugar
black pepper
Procedure:
1. Combine and mix all the Octo Vinaigrette ingredients and set aside.
2. Brine the chicken in 4 c lukewarm water, 1/2 c sugar, 1/2 c salt. Cover and refrigerate for at least 1 hr but not more than 6 hrs.
3. Remove the chicken from the refrigerator and place in a steamer. Steam in medium heat for 40 min. Remove from steamer and cool in rack for at least 2 hrs.
4. Deep fry in 4 c oil. Remove when brown and toss in Octo Vinaigrette.
5. Serve immediately with Octo Vinaigrette.
My Notes:
1. I used thighs and soaked it in the brine solution for an hour. I only used 1/4 c sugar and 1/4 c salt in my brine solution.
2. I prepared the Octo Vinaigrette sauce by finely chopping the garlic, grating the ginger and deseeding and slicing 1 red chili (siling labuyo). I used Sinsin Superior Light Soya Sauce Reduced Salt for this recipe (available at Unimart for 71 pesos).
3. I steamed the chicken in the wok for 40 min. and let it cool for 2 hrs.
4. I wiped the chicken in a paper towel and dredged it in a flour mixture (2 T all purpose flour, 2 T rice flour, 2 T cornstarch) since my family likes the chicken crispy.
5. I placed the chicken pieces in the turbo oven at 200C until brown (around 30 min) since I never deep fry.
6. I tossed the chicken pieces in the Octo Vinaigrette sauce.
7. I served the Octo Vinaigrette as a dipping sauce but removed the red chili pieces before serving.
My family went gaga over this chicken. Brining and steaming made the meat of the chicken moist and tender. Dredging it in the flour mixture gave the skin an extra crispness. This recipe is a keeper. I think that the Octo Vinaigrette would go well with the Crispy Pata and Lechon Kawali too.
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