Friday, 10 February 2012

Fried Lemon Grass Chicken






We were suppose to go camping last Saturday but due to unforeseen and unfavorable circumstances, we had to cancel and postpone it to tomorrow.  So (pause) we are going camping tomorrow (low to rise tone), yippee.   And hopefully the sun queen and the rain king will be cooperative so that the weather will be cloudy and not sunny nor rainy tomorrow.  I’m crossing my fingers including my toes.  Coz we are all packed and good to go for camping, already.

My chicken is also all set for the camping since, hhhhmmm, more than a week ago hehehe.  This recipe is suppose to be for my chicken inasal but my husband couldn’t wait for it to be grilled on live burning charcoal so he fried some of it.  And it was perfectly delicious.  We saved some to be grilled tomorrow and hopefully I will have that inasal taste I’ve been looking for.

Here’s the recipe that is delicious for a crispy flavourful fried chicken :-)


     FRIED LEMON GRASS CHICKEN


Ingredients:

Chicken wings – 2 kg (15 pcs 3 joint-wings)
Cooking oil for deep frying


Marinade:
Apple Cider Vinegar – 100 ml
Lemon Grass – 2 tsp
Sea Salt  - 3 tsp
Garlic, minced  6 large cloves or 2 tsp Garlic Powder
Ground white pepper – ½ tsp
Water – 30 ml (2 tbsp)

Curing / Preserving Procedure:

  1. Wash the chicken wings and  pat them dry.  Cut chicken wings into section at its mid joint.  Then cut into the chicken meat at least twice on each side (a few millimeters deep) to allow the marinade to penetrate deeper into the chicken meat.
  2. Combine all the ingredients for the marinade and mix thoroughly.
  3. Pour it onto the Chicken wings.  Transfer the chicken wings and the marinade into a sealable plastic bag.  Place it in the refrigerator and marinate it for at least overnight.  For our chicken wings, we marinated it for more than a week now

Cooking Procedure: 

1.     Before frying, drain the chicken wings.
2.     Heat the oil in a frying pan, make sure that the oil to be used for frying is really smoking hot.  Fry the chicken, under medium fire, until it is golden brown and no blood oozes from it when it’s pricked

Best served with vinegar-soy dipping sauce. See this for the recipe of the vinegar-soy dipping sauce



 © Fresha-licious (10February2012)

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