Fried Chicken With Crab Sauce (hai Yook Par Gai) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1: Roasting Chicken,
3 tbsp: Corn or chestnut flour,
1 tsp: Salt,
2 tbsp: Cold water,
2 tsp: Five spice powder,
Peanut oil for frying,
CRAB SAUCE
4 ounce: Crab meat,
6: Spring onions, sliced
2 tbsp: Peanut oil,
-diagonally,
Pepper to taste,
3/4 cup: Chicken stock,
1: Egg white, slightly
2 1/2 tsp: Arrowroot or cornflour,
-beaten,
1 tbsp: Cold water,
1/2 tsp: Grated ginger,
Directions:
Cut chicken into serving pieces. Sprinkle with salt and five spice
combined, rub well, leaving for 30 minutes while making sauce.
Mix cornflour with cold water to make thick paste. Heat oil until
very hot, dip chicken pieces in flour paste and drop a few pieces at
a time into oil. Fry quickly and drain. When chicken is done, cover
with crab sauce and serve.
Crab sauce: Flake crab, removing any bony tissue. Heat oil in small
sauce pan and fry ginger and spring onions on low heat, not allowing
to brown. Add stock, bring to boil. Add crab meat and season with
pepper. When sauce begins to boil, dribble in egg white, stirring
with a fork. It will set in shreds. Stir in arrowroot mixed with
cold water, cooking until clear and thick.
Submitted By CRAIG SCHROEDER On 10-28-95
Source from luhu.jp
combined, rub well, leaving for 30 minutes while making sauce.
Mix cornflour with cold water to make thick paste. Heat oil until
very hot, dip chicken pieces in flour paste and drop a few pieces at
a time into oil. Fry quickly and drain. When chicken is done, cover
with crab sauce and serve.
Crab sauce: Flake crab, removing any bony tissue. Heat oil in small
sauce pan and fry ginger and spring onions on low heat, not allowing
to brown. Add stock, bring to boil. Add crab meat and season with
pepper. When sauce begins to boil, dribble in egg white, stirring
with a fork. It will set in shreds. Stir in arrowroot mixed with
cold water, cooking until clear and thick.
Submitted By CRAIG SCHROEDER On 10-28-95
Source from luhu.jp