Difference between revisions of "Inchee Kabin"
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* 1 tsp [[dry mustard]] | * 1 tsp [[dry mustard]] | ||
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# Mix [[chicken]] pieces with marinade ingredients and marinate for 3 – 4 hours in the refrigerator. | # Mix [[chicken]] pieces with marinade ingredients and marinate for 3 – 4 hours in the refrigerator. | ||
# Then cook over low heat until dry and leave to cool. | # Then cook over low heat until dry and leave to cool. | ||
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<references/> | <references/> | ||
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
| − | [[Category:Broth | + | [[Category:Broth Recipes]] |
[[Category:Coconut milk Recipes]] | [[Category:Coconut milk Recipes]] | ||
[[Category:Curry Recipes]] | [[Category:Curry Recipes]] | ||
[[Category:Dry mustard Recipes]] | [[Category:Dry mustard Recipes]] | ||
[[Category:Lime juice Recipes]] | [[Category:Lime juice Recipes]] | ||
| − | [[Category:Malaysian | + | [[Category:Malaysian cuisine]] |
| − | + | [[Category:Meat Dishes[[Category:Red bell pepper Recipes Recipes]] | |
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| − | |||
| − | [[Category:Red bell pepper Recipes]] | ||
Latest revision as of 17:02, 16 July 2012
Description
Deep-fried chicken
Ingredients
Marinade
- ½ cup thick coconut milk
- 2 tbsp curry powder
- 1 tbsp chicken stock powder
- 1 tbsp chilli powder
- ½ tsp salt
Sauce
- 3 tbsp Worcestershire sauce
- 1 red pepper, sliced
- 2 tsp lime juice
- 1 tsp sugar
- 1 tsp dry mustard
Procedures
- Mix chicken pieces with marinade ingredients and marinate for 3 – 4 hours in the refrigerator.
- Then cook over low heat until dry and leave to cool.
- Heat oil until hot and add chicken pieces and fry for about 1 minute or until sizzling subsides.
- Remove chicken pieces and allow the oil to heat up again.
- Fry again for another time until crispy and golden brown.
- Dish out and drain.
- Arrange on a plate and serve hot with sauce.
References
[[Category:Meat Dishes
