涼拌椒麻雞
from Linda's cookbook w/ some changes
INGREDIENTS
- 2 boneless Chicken Thighs
- Potato starch for coating.
- Oil for frying
MARINADE: - 1 tablespoon Soy Sauce
- 1 teaspoon Sesame oil (香油/麻油)
- 1 teaspoon Sugar
SAUCE: - 1 bunch fresh Coriander (香菜), chopped.
- 2 hot chili peppers (小辣椒), chopped.
- 4 cloves garlic, chopped.
- 3 tablespoons Soy Sauce
- 1 teaspoon Sesame oil (香油/麻油)
- 1 tablespoon Sugar
- 1 tablespoon Vinegar
DIRECTIONS
- Prepare and wash the chicken thighs.
- Marinade chicken for half a day.
- Coat the chicken with a light layer of potato starch.
- Heat oil and fry the chicken on high heat (both sides) at first... then turn down to medium. This will prevent the chicken from sticking to your pan.
- Fry until chicken is no longer pink and juices run clear.
- Drain and chop the chicken into thick slices. Set on plate.
- Combine all the ingredients for the sauce and pour over chicken. Serve!
Even though I'm not a meat person, the 椒麻雞 came out pretty good i must say. It just took a long time to fry all the chicken pieces and to make sure it was cooked... but other than that, this dish is definitely worth the try!
WOAH! that looks like something straight from the restaurants!!! I like moon-cake... can u make that next time? pleeeeez? lol
ReplyDeleteThe moon-cake from the book was made from pure starch...! I dont know, just not very appealing to me... maybe i'll try it sometime in the near future. or you can make it and gimme some XD
ReplyDeleteGrreat reading your blog
ReplyDelete