IMPERIAL CHICKEN FLOSS WITH SPUN SUGAR

This dish is based on a classic recipe from the Forbidden City in Beijing，reputed to have been designed for the Empress Dowager Cixi of the Qing Dynasty at the end of the 1800s.In its original form it featured crispy shards of lamb served with frui and spun sugar.Our chicken version is a million times lighter and melts in your mouth instantaneously.This is as close to magic as I will ever get.We pair it in the bar with a Champagne，orange（blood orange when in season）and Cognac cocktail（“Peking’Cocktail），its acidity offsetting the sweetness of the chicken，but it is just as good eaten on its own as a canape.

Serves4-5

INGREDIENTS

500g boneless，skinless chicken thigh meat

500ml water

3 tablespoons light soy sauce

1 tablespoon fish sauce

1/2 tablespoon dark soy sauce

12 tablespoon oyster sauce

12 teaspoon salt

100g granulated sugar

candy floss，to serve（optional；see Chef’s Tip）

1.Simmer the chicken thighs in the water until soft，which should take around 45 minutes.

2.Stir in all the sauces and salt，then continue to simmer until all the water has evaporated.

3.Remove the chicken from the pan and，using the back of a fork，shred the meat into strings.

4.Put the shredded chicken into a wok and cook over a low heat to remove any moisture from the meat.

5.Add the sugar to the pan and continue to fry，stirring constantly，until the meat becomes dry and crispy-this will take at least 30 minutes.Ensure that you keep stirring the mixture in order to prevent the chicken floss from burning.Serve with candy floss，if you like.

CHEF’S TIP

You will need a candy floss machine for making the candy floss，but they are inexpensive and quick and easy to use-

just follow the manufacturer’s instructions.The finished chicken floss，once completely cooled，can be stored in an airtight container in a cool，dry place for up to a month.

hancheng

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