Kerabu Chicken

6 Jan

 As promised, here’s the recipe…


2 whole chicken leg (boneless)
40g carrot (shredded)
20g black fungus shreds
3 shallots (sliced)
4 bird eye chillies (finely chopped)
half tsp chopped ginger bud
20 blades of mint leaves (finely chopped)

Marinade sauce:
half tsp salt
half tsp pepper
2 tbsp water
1 tbsp Shaoxing wine

3 tbsp tangerine juice
1 tbsp sugar
half tbsp fish sauce

4 tbsp self raising flour
4 tbsp water
1 tbsp cooking oil

1. Rinse chicken legs, pat dry.  Add in marinade and mix well.  Marinade for 20 minutes.  Coat the marinated chicken peices with batter mixutre.  Deep fry in hot oil till crispy and brown.  Cut the chicken into bite size pieces.  Leave them aside.

2. Mix the shredded carrot and the remaining ingredients with sauce until combined.  Put the mixed ingredient in  large platter and place the chicken on top.

Bon Appetite!

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