I used to craze for KFC when young. But as I grew older, I slowly find KFC chicken is too oily, stuffy and overall just too complicated. I used to be able to consume 5-6 KFC chicken at one seating but these day I only manage to eat 2 pieces before I start feeling “jelat”. Continue reading ‘Ginger Fried Chicken, Honey Garlic Spareribs’
This is one of the version of fried chicken recipe that I’m going to try out in the next few weeks.
I marinate the chicken overnight using a healthy dose of tumeric powder, some ‘Jintan Manis’ powder and a little bit of curry powder. You can get all these from any hypermarket. Then pepper and salt to taste. Then I proceed to deepfry the chicken till crispy brown.
It was actually my second attempt making this fried chicken and its gotten better! The first time I made this I put too little salt making the chicken a bit bland and I over-fried it till the inner became dried. I was worry that the chicken is under-cook from the inside.
This time round, I put the raw chicken into the microwave for 2min to cook the inside before I proceed to a quick deepfry. The result is a much juicier and yet crispy fried chicken! 
My first attempt making anything using fermented red beancurd. Following advice from a friend, I just mix all the various sauce and stuff I could find in my home into the spareribs and marinate it overnight. The marination consists of all the “rojak”, red beancurd, oyster sauce, Chinese cooking wine, sesame oil, salt, black pepper, sugar, cornflour, soya sauce, fish oil and MSG.
It does look pretty close to what you get from outside isn’t it?
To go with the dried spareribs, I made a chicken herbal soup.
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