Chinese New Year Recipe
Thanks to Chef Peng of Hunan who provided WineWeaver with a wonderful recipe to celebrate the Chinese New Year with.
Starting on Monday is the Chinese New Year of the Monkey. To celebrate why not plan ahead and try out this cheeky little recipe for delicious Pan fried chicken with Chinese red miso crust.
Note: Ideally the chicken should marinate in the fridge overnight ready for you to cook up the next day.
Chinese New Year Recipe Ingredients:
- 2 Chicken thighs (skin on, deboned)
- 5 cubes Big splash Chinese Shao Hsing wine
- Big splash Chinese rice wine
- Chinese fermented red bean curd (it’s very important you use red fermented bean curd rather than the white one!)
- 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
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 liquid-like paste.
Add the chicken and marinate ideally overnight in the fridge.
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 overload the pan, only cook 4 or 5 pieces a time. Drain the cooked chicken 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 hei fat choy!