Hai yook par gai

Hai yook par gai

Fried chicken with crab sauce

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg whole chicken
1 teaspoon salt
2 teaspoons five-spice powder
3 tablespoons cornflour or chestnut flour
peanut oil, for deep-frying

Crab sauce

Quantity Ingredient
125g crab meat
2 tablespoons peanut oil
1/2 teaspoon fresh ginger, finely grated
6 spring onions, thinly sliced
185ml Gai sheung tong
1 egg white, lightly beaten
2 1/2 teaspoons cornflour

Method

  1. Joint the chicken and cut into serving pieces. Sprinkle the combined salt and five-spice powder over the chicken and leave for 30 minutes.
  2. To make the crab sauce, flake the crab meat, removing any bony tissue. Heat the peanut oil in a small saucepan over low heat. Add the ginger and spring onion and cook for 1 minute until soft. Add the stock, bring to the boil, then add the crab meat and season with freshly ground black pepper. Dribble the egg into the simmering sauce, stirring constantly so that it sets into fine shreds. Combine the cornflour and 1 tablespoon cold water in a bowl to make a smooth paste, then add to the sauce, stirring until the sauce is clear and thick. Remove from the heat and keep warm.
  3. To prepare the chicken, mix together the cornflour and 2 tablespoons cold water in a bowl to make a smooth paste. Heat the peanut oil in a wok or large heavy-based frying pan over medium heat. Dip the chicken into the cornflour paste, drain off any excess, then lower into the hot oil and deep-fry the chicken, in batches, until golden. Drain on paper towel. Arrange on a serving plate, pour the sauce over the top and serve immediately.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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