Bela­can chicken

The Star Malaysia - Star2 - - FOOD -

I hope you will en­joy this recipe.

Deep-fried Bela­can Chicken

Mari­nade 2 tbsp gin­ger juice 1 tsp sugar 1 tsp light soy sauce 2 tsp bela­can stock gran­ules ½-¾ tsp pep­per ¼ tsp salt 1 tbsp rice flour

Com­bine mari­nade in a mix­ing bowl. Put in the chicken pieces and stir to mix. Trans­fer mar­i­nated chicken into an air­tight con­tainer and set aside for sev­eral hours or prefer­ably overnight in the re­frig­er­a­tor.

Mix plain flour and tapi­oca flour in a deep bowl. Dip chicken into the flour mix­ture in batches. Shake off any ex­cess flour.

Deep-fry chicken in hot oil un­til cooked through and golden brown. Drain the chicken pieces on ab­sorbent kitchen paper. MY friends and I had a lovely dish of veni­son cooked in some sort of spicy tasty pep­per sauce once and I would like to try mak­ing it. – Joan­neP’ng

IWOULD like to learn how to make fired bela­can chicken for my fam­ily as we en­joy it ev­ery time we go to a Chi­nese res­tau­rant. Can you please give me a recipe? – Shan­tiniK 1kg chicken, cut into bite-sized pieces ½ cup plain flour ½ cup tapi­oca flour

Here’s a recipe for you.

Stir-fried Black Pep­per Veni­son

300g veni­son 40g red cap­sicum, cubed 40g green cap­sicum, cubed 40g onion, cubed 1 shal­lot, sliced thinly 1 clove gar­lic, sliced thinly 1 tsp Shao Hs­ing Hua Tiau wine 1 tbsp oil 1 tsp sesame oil Mari­nade (A) Pinch of salt and sugar Dash of monosodium glu­ta­mate Dash of chicken stock gran­ules ½ tsp sesame oil 2 tbsp wa­ter ½ tsp corn­flour Sauce (B) 1 tsp ground black pep­per 1/8 tsp pep­per 120ml wa­ter Sauce (C) 1 tbsp Mar­mite sauce 1 tbsp oys­ter sauce 1/8 tsp thick soy sauce 1 tbsp sugar ¼ tsp chicken stock gran­ules

Slice veni­son into thin slices and sea­son with mari­nade (A) for 25-30 min­utes.

Heat oil and sesame oil in a wok, add veni­son and fry for 1-2 min­utes. Add all cubed in­gre­di­ents to mix. Toss and fry briskly. Dish out and set aside.

Add shal­lot and gar­lic slices into the wok. Fry for a while un­til fra­grant. Stir in sauce (B) and sea­son­ing (C). Add a splash of Shao Hs­ing Hua Tiau wine and toss briefly. Serve im­me­di­ately. CAN you please teach me how to pre­pare cous­cous? My hus­band and chil­dren had it at a friend’s party once and they love it. – Rowen­taSiew

You can try this recipe. I have served it to sev­eral friends and they like it, too.

Chick­peas with Cous­cous

1 cup cous­cous 1¼ cup fresh chicken stock 1/8 tsp salt ¼ tsp chicken stock gran­ules 300g canned chick­peas, drained and rinsed ¼ cup cur­rants 2 tbsp toasted sliv­ered al­monds Gar­nish­ing 1 tbsp chopped co­rian­der leaves Place cous­cous in a casse­role. Bring fresh chicken stock to a quick boil. Add salt and chicken stock gran­ules. Stir to mix. Pour over cous­cous. Add chick­peas and stir to com­bine.

Cover and cook over very low heat for 4-5 min­utes or un­til liq­uid is ab­sorbed. Stir through with a fork to sep­a­rate the grains. Add chopped co­rian­der and stir again. Top with al­monds and cur­rants. Serve im­me­di­ately.

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