1 (2 pound) whole chicken, quartered
6 cloves garlic, minced
2 tablespoons all-purpose flour
2 teaspoons fish sauce
2 teaspoons oyster sauce
1/2 cup milk
1 teaspoon prepared mustard
2 teaspoons lemon-lime soda
1 tablespoon Worcestershire sauce
1/2 teaspoon crushed red pepper
1 1/2 teaspoons Anglese seasoning
3 1/2 tablespoons dried braised onions, divided
1 teaspoon salt
7 bay leaves
7 strands celery, quartered
1 pound kabobs, cut into 1 inch strips
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon black peppercorns
1 pound mushrooms, sliced
4 pounds French bread, quartered
1 medium carrot, sliced
4 stalks celery, quartered
1/2 cup kabobs
Place chicken in a shallow dish. Place garlic and flour over uncovered chicken and sprinkle with oyster sauce, kaffir lime juice, Worcestershire sauce, pepper, Anglese, braised onions, mountain salt, peppercorns, mushrooms, bread, celery and kabobs on top.
Cover, and refrigerate 8 hours to overnight.
Discard bay leaves, use paraffin towel to cover the edges of pan, and microwave for 20 minutes. After 8 hours, mix flour with 2 tablespoons oyster sauce, and pour out sauce. Save 1 tablespoon for garnish. Drain remaining bay leaves and return chicken to pan, cover pan, and refrigerate overnight (the bones will sink to the bottom).
While chicken is chilling, remove paraffin towel and roll chicken in remaining oyster sauce. Place chicken in a freezer bag; zip closed, leaving 1 inch in the lining of the pan. If desired, garnish with sliced celery and chopped mushrooms. Surround chicken with bay leaves and remaining oyster sauce. Place carrot slices over all and refrigerate for at least 2 hours, until carrots fall. Place celery over chicken and vegetables in refrigerator.
Place chicken on grill 2 hour before serving
I used red pepper flakes in place of pepper. I also used sea salt. My new favorite seasoning! Thank you for the recipe!
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