Recipe Ingredient
- (A):
- 1 chicken
- 1 wok cooking oil
- Sesame seeds
- 70g Chinese parsley
- 40g garlic
- 20g birds-eye chilli (cili padi)
- 60g chicken stock
- 20g sugar
- A little dark soya sauce
- A little light soya sauce
- 2 tbsp sesame seed oil
- A little monosodium glutamate
- (B):
- 1 soupspoon wheat molasses
- 2 soupspoon white vinegar
- 1 soupspoon black vinegar
- 50g water
- 2 pieces lemon
Instructions
- WASH chicken and set aside. Fry sesame seeds until fragrant and set aside.
- Cook ingredients A in a wok until well-mixed. Pour into a bowl and set aside.
- Cook ingredients B in a wok until well-mixed and pour into a bowl. Set aside.
- Boil a pot of hot water and scald the chicken with several scoops of the boiling water. Then pour ingredients B to marinade the chicken. Hang it out to dry for three hours.
- Heat wok of cooking oil and deep fry chicken until golden brown. Cut chicken into pieces and place them on a plate. Pour ingredients A over the chicken and sprinkle with toasted sesame seeds. Ready to serve.
