Thursday, November 18, 2010

Crispy Fried Chicken with Jackfruit and Lychee in Balsamico Glace

Source: Chef Desmond Chan Tak Kuan's recipe listed in web

Serves 2 as part of a shared meal

Chicken leg, deboned and cut into bite size, 400g
Egg, beaten, for coating to deep fry, 2 units
Plain flour, for coating to deep fry, 2 cups
Red chillie, deseeded and cut into strips, 1 pc
Ginger, deskinned and cut into strips, 1 pc
Garlic, chopped, 1 tsp
White onion, cut into wedges, 1 bulb
Jackfruit, deseeded and cut into strips, 120g
Fresh lychee, deskinned and deseeded, 120g
Cooking oil, for use in deep frying

Balsamico vinegar, 3 cups
Lychee syrup, 1 cup
Corn starch solution, for thickening purpose, to add if needed, ¼ tsp

Salt, ½ tsp
White pepper powder, ½ tsp
Sugar, ½ tbsp

Iceberg lettuce cup, 2 pcs
Spring onion, cleaned and cut into 2 inches length, 1 stalk

1. Rub seasonings well over cut chicken and set aside for later use.

2. Prepare sauce.  Heat Balsamico vinegar in small pot over medium heat.  When quantity reduced half, add in lychee syrup.  Add corn starch solution to thicken if sauce is too dilute.  Off heat and set aside for later use.

3. Heat oil over high heat.  Coat seasoned chicken over bean egg and then plain flour.  Place in oil to deep fry till golden brown.  Set aside for later use.

4. Stir fry ginger, red chilli, garlic and onion in clean wok over medium heat for 20 secs.  Add in crispy chicken and fruits, and stir fry for 30 secs.  Add in sauce and stir fry for 10 secs.

1. Place chicken in iceberg lettuce cups.

2. Garnish with cut spring oinions.


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