Chinese Salt & Pepper Chicken Hawker style

Kids' favourite from our local acian restaurants around Perth

Ingredients

A. Combined & Steamed

2-3 C Chicken strips

1/4 C Corn flour

1-2 tsp Chicken seasoning powder or chicken bouillon

1/2-1 tsp Ground white pepper

B. To coat the chicken for frying

1 C Corn flour or potato starch

1-2 tsp chicken seasoning powder

1 tsp Ground white pepper

1/2 tsp Chinese Five Spices

C. To coat the chicken before plating

3-4 tbsp salted butter or butter spread

1/3 C dried shrimps - soaked (5 mins) and roughly chopped

2-3 garlic - minced

1-2 tbsp finely chopped bird eyed chillies

3-4 sprigs curry leaves

Pinch salt

Dashes white pepper powder (1/2 tsp - 1 tsp)Steps

1. 1. A - Combine everything in A well. Steam for 10mins or until chicken is just cooked. Keep aside.

   

2. 2. B - Combine everything in B well.

   

3. 3. Frying the chicken- heat enough oil (for deep frying) in a deep pan or a wok. Next, coat each strip of steamed chicken in B. Transfer them right away to fry. Fry these strips until they are looking crispy and nicely browned. Frying takes only a minute or two as the chicken is already cooked (steamed). Keep aside.

4. 4. C - To coat the chicken before plating/serving, heat and melt butter in a pan. Add chopped dried shrimps, minced garlic, finely chopped chillies and curry leaves. Sauté until aromatic and careful as this pops. Add seasonings ; salt and pepper powder. Turn the heat off. Add chicken strips and mix well. Serve warm.

   

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