Ingredients
6x star anise
1 tsp cloves
3 bay leaves
1 tsp red pepper
1 stick cinnamon (the 5 spices!)
1 tsp SIDS CRAZY SALT
2 duck legs
2 chicken legs
Rice bran oil
1 litre chicken stock
1 tsp SIDS SALT & PEPPER
2 tbsp of sugar
Directions
MARINADE: put the 5 spices and SIDS CRAZY SALT in the stock, bring to the boil and simmer for 1 hour. Cool then put the meat pieces in. Cover and refrigerate for 2 days.
Preheat deep fryer. Remove meat then pat dry.
Fry the meat pieces until golden brown. Take the meat out and reheat the oil until very hot before you re-fry the meat. When it’s nearly ready there will be less bubbles, that should be less than 5 minutes if you aren’t sure.
Take out the meat and dust with SIDS SALT & PEPPER. Serve with freshly cut cucumber and some spring onion/chilli slices.
