Recipe Ingredient
- 300g whole chicken leg, deboned
- 1/2 cup fresh chicken stock or water
- 1 onion, cut into rings
- 1 egg, lightly beaten
- Combined
- 1/4 cup corn flour
- 1 tbsp rice flour
- 1/2 tsp salt
- 1/8 tsp pepper
- Seasoning ingredients - (combined)
- 1 tbsp light soy sauce
- 1 tsp oyster sauce
- 1/8 tsp dark soy sauce
- 1 tsp finely chopped garlic
- 1/8 tsp pepper
- 1/8 tsp Chinese five spice powder
- 2 tbsp castor sugar
Instructions
- Marinate chicken with seasoning ingredients for several hours. Heat a non-stick pan without oil. Place chicken together with the remaining seasoning ingredients into the pan. Cook over a medium-low heat for 2-3 minutes. Add fresh chicken stock or water and bring to a boil.
- Reduce the heat, cover the pan and simmer until the meat is tender. Remove the cover and continue to simmer until the gravy is reduced. Dish out and chop the chicken into bite-sized pieces.
- Dip onion rings in beaten egg. Drain in a colander and toss in corn and rice flour mixture. Deep-fry the onion rings in hot oil over medium heat until golden brown and crispy. Serve with the char-siu chops.