1 1/2 lb. (750g) chicken, whole or pieces
1 tbsp fresh
2 medium potatoes, about 9 oz (250g), peeled
7 tbsp (100g) onions, chopped
4 cups (1 litre)
vegetable oil for deep-frying
2 tbsp curry oil
2 cups (500ml) chicken stock
3 tbsp flour
1 1/2 tsp. salt, or to taste
2 1/2 fl oz coconut milk
4 1/2 tsp. sugar
3 1/2 fl oz (100 ml) milk
3 dried hot red chili (chilli) peppers, seeded
1. Wash the chicken end chop into 1 1/2
inch (4cm) pieces. Roll-cut the potatoes into
pieces the same size.
2. Heat the oil in a wok to 350oF(180oC),
or very hot. Add the chicken and deep-fry
until cooked. Remove, drain, set aside.
Deep-fry the potatoes until cooked through but
not browned, remove, drain well, and set
aside. Pour the hot oil out of the wok leaving
only enough to cover the bottom. Add the rice
wine, chicken stock, salt, sugar, MSG (optional),
potatoes and chicken and let come to a boil.
3. In the meantime, heat 5 oz (150ml) of
oil in another wok, and add the hot chili
ginger, onion, and curry oil.
Stir-fry until fragrant, then pour into the
4. Put the potato and chicken pieces in a
large heat-proof bowl, cover with the stock,
and place in a steamer to steam until the
chicken is very tender.
5. Heat 1 tbsp oil in the wok and stir in
the flour to make a paste, taking care not to
6. Place the potatoes in a serving dish.
Arrange the chicken pieces on top.
Strain the stock and discard the solids. Add
the coconut milk and milk to the stock. Add
the flour paste to the stock and simmer,
stirring until thickened and the flour loses
its raw taste. Pour over chicken and serve.
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy