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Pan fried chicken with Chinese red miso crust
This entry was posted on Friday, January 27th, 2012
Thanks to Chef Peng of Hunan for a wondrful recipe to celebrate the Chinese New Year with – try out this delicious recipe for Pan fried chicken with Chinese red miso crust.
Let us know how you get on.
Ingredients:
- 2 Chicken thighs (skin on,deboned)
- Chinese fermented red bean curd (its very important you use red fermented bean curd rather than the white one!)
- 5 cubes Big splash Chinese Shao Hsing wine
- Big splash Chinese rice wine
- Crushed garlic 2 cloves
- Table spoon sugar
- Splash sesame oil
- Splash light Soy sauce
- Pinch white pepper
- Corn flour
- Finely sliced red chilli
- Finely sliced spring onion
- Finely sliced ginger
- Vegetable oil
Preparation:
Open up the chicken thigh, along it’s ‘grain’, the idea is to end up with a relatively long flat piece of chicken. Skin side down, thinly slice at an acute angle pieces of chicken cutting along the grain making sure you have some skin on each piece.. You want to get 5/6 slices from each thigh.. Set aside.. In a bowl mash the fermented red bean curd with a fork.. Add the two rice wines, sesame oil, soy sauce, sugar, pepper and crushed garlic. Make sure everything is well mixed into a smooth liquidy paste. Add the chicken and marinate ideally overnight in the fridge.
Cooking:
Heat a frying pan with 3 tablespoons of vegetable oil on high, wait until it smokes, turn down the heat. Coat each piece of chicken in cornflour. Turn up the heat to full. Pan fry skin side down first until it starts to darken, brown and then crispen on the sides. Flip and repeat. Don’t per load the pan, 4 or 5 pieces a time. Drain on kitchen paper.. In a separate non stick pan heat until smoking on high then on add the spring onion, chilli, crushed garlic and sautée. Add the chicken, toss and a small splash of shao hsing cooking wine, flambé and serve.
Kung hee fatt Chou!
Enjoy!
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