Recipe Ingredient
- 1 whole chicken (approx 900 gms)
- 1 tsp salt
- 1 tsp pepper
- 3 tbsp sour plum sauce
- 1 tsp sugar
- 1 tsp light soya sauce
- 4 cm ginger
- 1 cucumber
- 1 stalk parsley
Instructions
- Clean chicken properly and pat dry with a kitchen towel. Rub the inside of the chicken with salt and pepper.
- Pound ginger and squeeze out juice. Mix ginger juice with sugar, light soya sauce and plum sauce.
- Use this to marinate chicken. Leave aside for one hour, returning to pour marinate over chicken every fifteen minutes.
- Hang chicken to dry under hot sun for two hours or more.
- Heat 5 cups oil in kuali. When very hot, lower the chicken into the oil. The oil should cover the chicken halfway.
- Using a ladle, spoon hot oil to bast top half of chicken. When underside is golden brown, turn chicken over.
- Continue to bast chicken with scoops of hot oil, paying particular attention to the parts that are under-done.
- When done, allow to stand for 10 minutes to cool slightly. Then chop up and serve immediately or the skin will lose its crispiness.
- Serve with sliced cucumber and a chillie sauce plum sauce if preferred.