Friday, October 19, 2007

Fried Chicken Fillet with Black Vinegar

This is one of the two new recipes I tried for Saturday's dinner, taste of the dish was not sour compare to smell when cooking it...

4 pieces of chicken thigh meat (debone)
2 star anises,
50g toasted sesame seeds

½ tbsp ginger juice
½ tbsp shaoxing wine
½ tsp sugar
¼ tsp cinnamon powder
½ tsp salt
½ tbsp light soy sauce

Sauce (mix well)
2 tbsp sugar
1 tbsp tomato sauce
2 tbsp “chik kong” black vinegar
1 tbsp chilli sauce
300ml water

1. Rinse the chicken thigh meat and pat dry. Cut thinly into slices, mix with marinade for 1 hour. Deep fry into hot oil over high heat until golden in colour. Remove and drained, set aside.

2. Preheat the wok, pour in the sauce and add in the star anises, bring to boil, place in prefried chicken slices, stirring constantly over high heat until the chicken pieces are well coated with sauce, and slightly absorbed. Dish up and sprinkle with sesame seeds. Serve hot.

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