Make the Fried Shallots (hom regulation)
Step 1
Halve the shallots lengthways, then slice them as thinly as you possibly can with the grain of the shallot, aiming for slices 1 mm (1/32 inch) thick. Take your time, as you’re on the lookout for a uniform thickness in order that the shallots fry evenly. Utilizing a Japanese mandolin makes the job simpler.
Step 2
Line a big baking tray (pan) with paper towels. Warmth the vegetable oil in a big wok till it reaches 140°C (284°F) on a cooking thermometer. If you happen to do not personal one, add a slice of shallot to the recent oil; if it begins to bubble and fry with out taking over color instantly, the temperature is right.
Step 3
Add the remaining shallots to the recent oil and stir to stop them clumping collectively. Preserve a gentle oil temperature in order that the shallots are saved at a delicate sizzle for about 12 minutes, or till they flip golden brown.
Step 4
Pressure the shallots by means of a sieve (fine-mesh strainer) over a heatproof dish in order that the oil is collected. Shake the sieve, then switch the shallots to the lined tray. Use two forks to softly tease the shallots aside into strands, separating them right into a single layer on the paper. The shallots will darken and grow to be crispier as they dry. You need them to dry and funky as rapidly as doable to stop them turning too darkish and turning into bitter. This takes some observe, however you’ll rapidly understand how darkish you need the shallots to be earlier than straining.
Step 5
Go away the fried shallots to chill utterly earlier than storing in an hermetic container lined with a sheet of paper towel. Retailer in a cool dry place for as much as two weeks. Go away the aromatic shallot oil to chill utterly earlier than transferring to a separate hermetic container. It would hold in a cool, dry place for as much as two months.
Make the Fried Garlic (gratiam jaw)
Step 6
In a pestle and mortar, pound the garlic right into a uniform minced texture, resembling a considerably coarse paste. Do that in batches in order to not overcrowd the mortar.
Step 7
Line a big baking tray (pan) with paper towels. Warmth the vegetable oil in a big wok till it reaches 140°C (284°F) on a cooking thermometer. If you happen to do not personal one, add a speck of very finely chopped garlic to the oil; if it begins to bubble and fry with out taking over color instantly, the temperature is right.
Step 8
Add the remaining garlic to the oil and stir to stop it clumping collectively. Preserve a gentle oil temperature in order that the garlic is saved at a delicate sizzle for about 12 minutes, or till golden brown.
Step 9
Pressure the fried garlic by means of a sieve (fine-mesh strainer) over a heatproof dish in order that the oil is collected. Shake the sieve, then switch the fried garlic to the lined tray and unfold it out in a skinny single layer on the paper. The garlic will darken and grow to be crispier because it dries. You need it to dry and funky as rapidly as doable to stop it turning too darkish and turning into bitter. This takes some observe, however you’ll rapidly realise how darkish you need the garlic to be earlier than straining.
Step 10
Go away the fried garlic to chill utterly earlier than storing in an hermetic container lined with a sheet of paper towel. Retailer in a cool dry place for as much as two weeks. Go away the aromatic garlic oil to chill utterly earlier than transferring to a separate hermetic container. It would hold in a cool, dry place for as much as two months. As soon as the fried garlic and aromatic garlic oil are utterly cooled, you can also make a condiment by including one half crispy fried garlic flakes to 2 elements aromatic oil. That is nice for including seasoning on the desk to noodle soups, fried rice and rice porridge.
Make the Candy Fish Sauce
Step 11
For the candy fish sauce, warmth the palm sugar and water collectively in a big saucepan over a low warmth till the sugar has utterly dissolved. Add the shrimp paste, fish sauce, cassia bark, star anise, and dried chiles, then deliver to a simmer and prepare dinner for five minutes, or till barely diminished. Check the consistency by spreading a small quantity on a plate and chilling it within the fridge for a couple of minutes. The fascinating consistency must be cheesy and sticky however not too agency. Simmer for longer, or add water as mandatory to realize the proper consistency.
Make the Gai Yang
Step 12
Pound the white peppercorns and salt in a pestle and mortar to a high-quality powder, then add the cilantro root and garlic and pound to a clean paste. Add the sugar, turmeric, floor coriander, fish sauce and oil, and blend till mixed and clean.
Step 13
Utilizing a pair of professional quality scissors, lower the hen alongside the spine to butterfly (spatchcock) the fowl. Place the hen, breast-side up, on a slicing board. Gently, however with some authority, press down on the hen utilizing the palm of your hand in order that the hen turns into flattened. This may permit it to prepare dinner evenly in your charcoal barbecue.
Step 14
Rub the marinade everywhere in the hen, coating it completely, then go away to marinate within the fridge for at the very least 6 hours or in a single day.
Step 15
When able to prepare dinner, put together a charcoal grill, then prepare dinner the hen over a medium warmth for 15–20 minutes till cooked by means of. To do that, begin by inserting the uncovered cavity facet of the hen on the grill and go away for two-thirds of the cooking time; the bones will defend the fragile white flesh from overcooking and turning into dry. Flip the hen over in order that it’s breast-side down, and prepare dinner for the ultimate one-third of the cooking time to paint the pores and skin a golden brown. Go away the hen to relaxation in a heat spot for five minutes.
Step 16
Earlier than serving, use a pastry brush to liberally glaze the hen with the Candy Fish Sauce. Switch to a slicing board and carve into items. I might recommend halving the hen down the center of the breastbone and eradicating the legs, then separating the legs and thighs by means of the joint. Take away the smaller drumsticks and wings, then lower the breast by means of the bone into 2–3 items. Serve with papaya salad and/or sticky rice.
