Crispy Garlic Chicken

Crispy Garlic Chicken

Crispy Garlic Chicken

2 cups smashed garlic

3 medium onions (small diced)

6 stalks celery (small dice)

2 L spice stock

3 bunches corriander

3 bunches parsley

1 bottle Chinese wine

marinate approx 20 pieces of chicken for approx 12 hours

Glaze for chicken

750ml bottle Chinese wine
750ml malt sugar
100ml red wine vinegar

Spice Stock recipe

1 cup black peppercorns

1 cup white peppercorns

1/2 cup Szechuan peppercorns    

1/2 pink peppercorns

1/8 cloves

1/4 cup star anise

1 cup fennel seeds

1 cup coriander seeds

1/2 cup cumin seeds

5 bunches of coriander

5 bunches of parsley

Deep fry the following 3 items before adding to pot

1 1/2 L green onions

1 L garlic

1/2 L ginger

Put all ingredients in large stock pot and add 30L of cold water.
Bring to a boil and simmer for 3 hours.
Strain stock before using.

Gorgonzola Cheese sauce

1 c chicken stock

½ c white wine

2 tbsp diced shallots


Heat to gentle boil & reduce by half.  Reduce heat & add 1 tbsp butter & 2 tbsp gorgonzola cheese.  Emulsify and add to plate, place chicken on sauce.  Serve with sliced & sautéed Matsu apples.  Drizzle Canadian Ice syrup over top.

Tony Aspler

"I used the Vidal Ice Syrup as a glaze for pork chops – painted it on while barbecuing -  and it was delicious. Next stop pancakes."

Tony Aspler

Wine Writer

Ice Syrup Media
Ice Syrup Wins Premier's Award for Excellence

Ice Syrup Wins Premier's Award for Excellence