Yield: 6 servings
|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