The Deep Fry Mixture: Potato Starch 40g Cake Flour 40g Sticky rice flour 15g Baking Powder 5g Spiced Salt 5g Five Spices 1g Chicken Powder 6g Salt 1g
How to: 1) Mix all the ingredients under the deep fry mixture well. 2) Carefully take out the tofu, cut into 1cm x 3cm. Put kitchen towel at the bottom and top to absorb the water on its surface. 3) Put the tofu one by one into the mixture and make sure the tofu is covered by the mixture fully. Repeat this step for 4-5 times by starting with the first tofu again. 4) Add the coated tofu into oil, fry on medium-high heat until turns golden. Set aside.
Ingredients: Chicken thigh + drumstick 4 Chopped spring onion 2tbsp Minced garlic 1tbsp Chopped Coriander 2tbsp Red chilli pepper 1tsp (optional) Oil 4tbsp Sesame 2tbsp Soy sauce 2tbsp Fish sauce 1tsp Sugar 1/2tsp White pepper 1/4tsp Lemon 1
Cooking chicken: Ginger 2 slice Spring Onion a bunch Shaoxing wine 1tsp
1) Wash the chicken lightly, put 1tsp salt and massage for a bit, set aside for 5 mins, and rinse with water to remove the salt (this is to remove the frozen smell if needed) 2) Add just enough water to cover the chicken, put the chicken and chicken boiling ingredients in, turn heat to high and bring to a boil. Adjust to low heat so water simmers very very gently as per the video. Remove any foam that floats on top. Continue cook for 15mins with lid covered. Turn off fire and leave the chicken there for 10mins. 3) Put the chicken into cold water for 5mins, shred the chicken with your hands. 4) Heat the oil, pour the hot oil to the chopped coriander, minced garlic, spring onion, red chilli pepper and sesame. Then add in soy sauce, fish sauce, white pepper, sugar and 1tbsp of lemon juice. Mix well. 5) Mix the sauce together with the shredded chicken, add lemon and extra coriander on top.