Teochew Fried Chicken Food
TEOCHEW FRIED CHICKEN
This recipe is from my late grandmother, who passed it down to my mother. And since my mother eyes the ingredients, I never quite got the exact amounts that would make it as perfect as my mother's. Used to make this all the time in college in large batches, reheating it in a toaster oven and serving it with a salad or white rice for a quick dinner during the week. Should've written down the amounts I had put in, but never got around to it - please post the amounts that work for you. I used to add MSG (labeled Accent), but stopped using it - didn't see a difference in taste. Time includes marinading time
Provided by Nyx9013
Categories Chicken
Time 2h20m
Yield 30 pieces of chicken, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- If possible, marinate chicken in salt, sugar, green onion, pepper overnight.
- In a bowl mix tapioca starch, rice flour, water, green onion and sugar.
- Add chicken to the mix so that it coats the chicken.
- In a pan, add oil to deep fry the chicken over medium heat.
- Fry chicken until a light golden brown - flip over.
- Place finished chicken on plate with paper towel to soak the oil.
Nutrition Facts : Calories 925.9, Fat 84, SaturatedFat 15.3, Cholesterol 141.5, Sodium 173, Carbohydrate 7.9, Fiber 0.2, Protein 34.3
TEOCHEW BASIL CHICKEN
Steps:
- Add a teaspoon of cornstarch to the chopped chicken and combine well. Make sure there are no lumps.
- Mix all the Sauce ingredients in a bowl.
- Heat up the wok on high heat until it gets very hot.
- Add oil and allow the oil to also become very hot and smokey.
- Add the onions and garlic and stir around for about 10 seconds being careful not to let the garlic burn.
- Push the onions and garlic to the side of the wok or pan.
- Add the chicken in a single layer and allow it to sear on one side.
- After about 30 seconds, flip the chicken and allow the chicken to sear again.
- Add the Sauce ingredients.
- Continue stirring occasionally until the chicken is almost cooked and the Sauce has thickened.
- Mix in the basil leaves and stir until the leaves become slightly limp.
- Serve over a bed of rice, and topped with an fried egg (optional).
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