|
|
INGREDIENTS:
- 1 whole spring chicken, about 1½-2 lb, cut into bite-sized pieces
- 2 egg yolks, lightly beaten
- 4-6 tbsp cornstarch
-
peanut or vegetable oil, for frying
-
Hot chili sauce, for dipping
Ingredients for Marinade :
- ½ tsp five-spice powder
-
1
tsp salt
1 tsp sugar
1 tbsp soy sauce
1 tbsp oyster sauce
½ ground black pepper
1 tbsp rice wine
1½ inch ginger, slice
4 stalks scallions, crushed
Cook's Note : Enche Kabin [spelling varies: Inche Kabin
or Inchee Kbin] is
reminiscence of old Colonial days in Malaya - served as a popular cocktail snack.
Variation :
Substitute whole chicken with chicken wings or drumsticks. |
|
|
| |
 |
| |
|
| |
|
|
| |
To Prepare :
- In a bowl, coat chicken pieces well with marinade, allow to
marinate for at least 30 mins best overnight in the refrigerator
-
Discard ginger slices
and scallions stalks
- Dip chicken pieces into the egg
yolks, shake off excess, then coat with cornstarch flour
-
Heat peanut or vegetable oil in a
wok or deep fry pan, when
hot lower the
chicken pieces a few at a time carefully [without crowding them]
-
Deep-fry until golden brown and cooked, turning often to color
evenly
-
Drain on metal rack or paper towels
- When all the
chicken pieces have been deep fried, increase heat
until oil is very hot, deep fry chicken, a few at a time, for about 1 min and drain well
on a metal rack or paper towels
- Lightly salt the chicken pieces
-
Garnish with lemon slices or a fresh red chili pepper cut julienne-style at the top
[like a 'fan']
- Serve hot or cold, with a
hot chili sauce for dipping!
|
|
| |
|
|
|
.gif)
