Friday, September 30, 2011

Spicy Tomyam Chicken

A recipe we tried out over the weekend many moons ago, courtesy of Amy Beh :) In her recipe, she used 4 pieces of chicken whole leg, de-boned. But since we normal buy a whole chicken, we used half a chicken and chopped it into a few pieces :P


The chicken turned out ok, but I think I need to put a bit more tomyam paste into the marinate next time, hehe!

Here are the ingredients:
Marinate (A)
1/2 tsp salt
2 1/2 tsp oyster sauce
1 tsp pepper
1 tbps tomyam sauce (we used tomyam paste)
1 tsp grated lemon rind
1/2 ground black pepper
1tbps lemon juice

(B)
1 egg white

(C)
3 tbps plain flour
2 tbps rice flour

First, you marinate the chicken with (A) for a few hours or overnight. If you're marinating the meat overnight, be sure to take it out from the fridge to cool to room temperature before you fry it. While heating up the oil for deep frying, coat the chicken with egg white (B) and the combined flour mixture (C). Fry until golden brown. Pretty simple stuff, eh?



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