DEEP FRIED CHICKEN WITH RERMENTED TAROCUED
1 Longgang chicken, 1.65kg
1 tbsp Shaoxing wine
1 tbsp ginger juice
2 stalks lemongrass, finely chopped
1 piece fermented tarocurd, mashed
1 egg, beaten
cornflour
Dipping sauce:
1/2 piece fermented tarocurd, mashed
2 tsps sesame oil
2 tsps granulated sugar
3 tbsps water
- Wash and chop up chicken. Add Shaoxing wine, ginger juice, lemongrass and fermented tarocurd and mix well. Marinate for 1 hour.
- Mix beaten egg with chicken. Coat chicken with cornflour evenly. Deep fry in boiling oil until golden brown and crispy. Remove and drain. Serve with dipping sauce
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