Fried chicken with crab sauce (hai yook par gai)

Yield: 6 servings

Measure Ingredient
1 Roasting Chicken
1 teaspoon Salt
2 teaspoons Five spice powder
4 ounces Crab meat
2 tablespoons Peanut oil
Pepper to taste
1 Egg white, slightly beaten
½ teaspoon Grated ginger
3 tablespoons Corn or chestnut flour
2 tablespoons Cold water
Peanut oil for frying
6 Spring onions, sliced diagonally
¾ cup Chicken stock
2½ teaspoon Arrowroot or cornflour
1 tablespoon Cold water


Cut chicken into serving pieces. Sprinkle with salt and five spice combined, rub well, leaving for 30 minutes while making sauce.

Mix cornflour with cold water to make thick paste. Heat oil until very hot, dip chicken pieces in flour paste and drop a few pieces at a time into oil. Fry quickly and drain. When chicken is done, cover with crab sauce and serve.

Crab sauce: Flake crab, removing any bony tissue. Heat oil in small sauce pan and fry ginger and spring onions on low heat, not allowing to brown. Add stock, bring to boil. Add crab meat and season with pepper. When sauce begins to boil, dribble in egg white, stirring with a fork. It will set in shreds. Stir in arrowroot mixed with cold water, cooking until clear and thick.

Submitted By CRAIG SCHROEDER On 10-28-95

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