Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Chicken with Fermented Bean Curd

Poultry

Chicken with Fermented Bean Curd
Ingredients:
1 pound chicken thigh and breast meat, cut into two-inch even-size pieces
1/4 cup fermented red bean curd, mashed
1/4 cup high-gluten flour
1/4 cup cornstarch
1 Tablespoon crushed brown slab sugar
1/8 teaspoon five-spice powder
2 Tablespoons Chinese rice vinegar
1/8 teaspoon salt and pepper
2 cups vegetable oil
Preparation:
1. Dry chicken pieces with paper towels.
2. Mix mashed bean curd, flour, cornstarch, sugar, five-spice powder, rice vinegar, and salt and pepper and mix with the chicken pieces and set aside covered in the refrigerator for one hour.
3. Heat oil in a wok or a medium-size pot, and deep-fry the chicken until golden color and still a little pink at the bone. Then drain on paper towels for two minutes before putting into a bowl and serving.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720