Justin Tsang's Triple Garlic Crispy Chicken

Justin The Dustbin brings us an delectably garlicky chicken recipe for Twisted's Cookbook Club.

20 minutes prep

10 minutes cook

Serves 2

Twisted

Ingredients

4skin-on boneless chicken thighs

4Tenderstem broccoli

2spring onions, finely chopped salt

to servecooked jamine rice

Garlic sauce:

10garlic cloves

1bird’s eye chilli

1banana shallot

3 tbspvegetable oil

1 tbspsesame oil

1 tbspoyster sauce

1 tspMSG

1/2 tspgranulated sugar

Green sauce:

small bunchmint

small bunchcoriander

1spring onion

2limes

2

This ridiculously garlicky chicken from Justin's book, Long Day? Cook This, is influenced by traditional Cantonese cooking techniques. He cooks the garlic in three different stages to bring out all its nuances. According to Justin, "it might as well be garlic with a side of chicken" - but don't be put off, it works!

Method

First, make the garlic sauce. Put the garlic cloves, chilli and shallot into a food processor and blend until fine. Heat the vegetable oil in a small saucepan over a medium heat for 1–2 minutes, then add a third of the garlic mixture in and cook for 1 minute. Add another third and cook for a further 1 minute, then add the last third, stir for a minute and remove from the heat. Add the sesame oil, oyster sauce, MSG and sugar. Stir to combine, scrape into a bowl and set aside.

For the green sauce, put all the ingredients into a food processor and blend until very smooth. Scrape into a bowl and set aside.

Pat the skin of the chicken dry with kitchen paper, then season both sides with salt. Place the chicken skin side down in a cold frying pan and turn the heat to medium. Cook for 7 minutes, then flip over and cook for a further 3 minutes. Remove from the pan, leaving the fat in the pan, and leave to rest while you cook the broccoli.

Put the broccoli into the same pan over a medium-high heat, season with a pinch of salt and fry for 3–4 minute, flipping occasionally. Transfer to a food processor and blend until chunky, then combine the broccoli with the rice, add the spring onions and fold in.

Slice the chicken into 2–3cm thick pieces. Divide the rice between shallow plates, then add two sliced chicken thighs to each plate and generously spoon over the garlic sauce. Drizzle with the green sauce and finish with a generous sprinkling of fried shallots.