Sunday, September 28, 2008
Chinese Fried Chicken
I was only going to make fried chicken for dinner. What I usually do is boil the chicken for a bit in a mixture of water, garlic and soy sauce then dry the chicken and quickly fry it to crisp it up ( Thanks to Thess for this tip! ). This time, instead of pouring the resulting broth away, I took a taste and noticed it was almost close to the broth that the restaurant serves it's chicken with. I experimented with the broth a bit and came up with something similar.
I ended up frying some garlic, adding Chinese cooking wine and the broth together and boiled for a bit. I think it worked too because the wife took a taste and declared it exactly like what we would have had in the restaurant ( even better! ). At any rate, it was my first attempt and I think I can improve it with a few more ingredients.
Unfortunately, the kids had a taste of the broth and both didn't seem to care for it. So, they just had the fried chicken sans broth which they both finished anyway.