Thursday, 28 March 2013

虾酱鸡

Hubby was asking for 虾酱鸡 as it has been ages since we last cooked this at home.  You see, I stopped getting the shrimp paste as my previous helper kept cooking this dish.  As you know I am not a big fan of bottled sauce, I didn't stock any till now, a good 10 months of abstinence. This dish is very easy to prepare but needed an overnight marinate to taste good.



What you need:

2kg of chicken wings
3-4 tbsp of shrimp paste (I used 3 tbsp)
plain flour to coat

Method

Marinate the chicken wings with the shrimp paste.  Chill over night.

Coat chicken with plain flour before deep frying.


No comments:

Post a Comment