I seldom cook spring chicken at home as the girls not really into spring chicken. I came across fresh spring chicken in my weekend market and thought to impress the kids with double cooking style. Yes! the chicken was steamed and fried for extra flavor and taste.
The tender meat of the young chicken was soft and succulent after the steaming process. The marination well absorbed into the meat burst with flavor on every bite. Chinese cooking wine can be found in most Asian groceries. This special cooking wine comes handy in most Chinese cooking. If you find them, please get a bottle for your pantry. The cooking wine act as a meat tenderizer in this recepi. The skin was crispy and flavorful after deep frying. Serve with chilly-garlic sauce or own its own.
Ingredients
1 kg spring chicken, cut into pieces
2 tbsp dark soy sauce
1/2 cup Chinese cooking wine
1 tbsp oyster sauce
2 tbsp dark brown sugar
1 tsp freshly cracked black pepper
1 tsp grated nutmeg
1 tbsp ginger garlic paste
4-5 cups water
Salt to taste
Vegetable oil for deep frying
Methods
In a large bowl or sealable freezer bag, add dark soya sauce,Chinese cooking wine,oyster sauce,dark brown sugar,cracked black pepper,ginger garlic paste and salt. Stir well to combine.
Add the chicken and mix till well coated with the marination. Cover the bowl with cling film or seal the freezer bag and refrigerate for 4-5 hours.
Add water to the steamer, once the water boil steam the chicken for 45-50 minutes. Remove from steamer and rest the chicken for 2-3 hours.
Heat oil in a wok/frying pan, deep fry the steamed chicken pieces for 10-12 minutes or till golden.
Transfer to a plate lined with kitchen towel to drain excess oil.
Serve hot.
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