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Cha chi kay, spiced chifa chicken

Cha chi kay, spiced chifa chicken

Main dishes

A classic Peruvian dish: a half-chicken poached in a broth of star anise, cinnamon, ginger, and cloves, then fried and served with shrimp chips.

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Recipe from Razr Nation, Edmenb, Rrmsjp, adapted by Recette de cuisine · · updated on

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This slow-cooked dish is perfect for a special dinner. It requires approximately one hour of preparation and cooking time, and has a medium level of difficulty.

Ingredients and directions

  • Prep time30 min
  • Cook time40 min
  • Resting15 min
  • Total1 hr 25 min
  • DifficultyMedium
  • Cooking methodfrying

Ingredients

2 people
  • $0.08
  • $0.01
  • $1.68
  • $1.43

Directions

  1. Boil 1 litre of water in a saucepan.
  2. Place the cloves, cinnamon, star anise, and ginger in a tightly sealed muslin bag and submerge it in the water. ≈ 3 min
  3. Let it simmer for 20 minutes, adding salt, seasoning, sugar, and pisco.
  4. Add the chicken and let it poach over low heat until it is cooked through.
  5. Remove it from the refrigerator, allow it to cool completely, then fry it in very hot oil until the skin is golden brown. Cut it into pieces and arrange it on a serving dish.
  6. Place the shrimp chips in the same oil and arrange them around the dish. Serve with lime juice and five-spice powder in a small bowl.

Equipment

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Before you start

Ingredients

  • Half a chicken
  • 20 cloves of allspice
  • Two small cinnamon sticks
  • Six-pointed star anise
  • 100 grams of sugar
  • 5 pieces of ginger
  • 1 liter of water
  • 1 tablespoon of pisco
  • 2 tablespoons of poultry seasoning
  • salt
  • 1 liter of frying oil
  • 10 shrimp chips
  • Five-spice powder
  • 1 lime

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