- 1 1/2 lb. (750g) chicken, whole or pieces
- 1 tbsp fresh ginger, chopped
- 2 medium potatoes, about 9 oz (250g), peeled
- 7 tbsp (100g) onions, chopped
- 4 cups (1 litre) vegetable oil for deep-frying
- 2 tbsp curry oil
- 2 cups (500ml) chicken stock
- 3 tbsp flour
- 1 1/2 tsp. salt, or to taste
- 2 1/2 fl oz coconut milk
- 4 1/2 tsp. sugar
- 3 1/2 fl oz (100 ml) milk
- 3 dried hot red chili (chilli) peppers, seeded and chopped
- 1/4 tsp.MSG (optional)
Method:
- Wash the chicken end chop into 1 1/2 inch (4cm) pieces. Roll-cut the potatoes into pieces the same size.
- Heat the oil in a wok to 350oF(180oC), or very hot. Add the chicken and deep-fry until cooked. Remove, drain, set aside. Deep-fry the potatoes until cooked through but not browned, remove, drain well, and set aside. Pour the hot oil out of the wok leaving only enough to cover the bottom. Add the rice wine, chicken stock, salt, sugar, MSG (optional), potatoes and chicken and let come to a boil.
- In the meantime, heat 5 oz (150ml) of oil in another wok, and add the hot chili peppers, ginger, onion, and curry oil. Stir-fry until fragrant, then pour into the other wok.
- Put the potato and chicken pieces in a large heat-proof bowl, cover with the stock, and place in a steamer to steam until the chicken is very tender.
- Heat 1 tbsp oil in the wok and stir in the flour to make a paste, taking care not to burn it.
- Place the potatoes in a serving dish. Arrange the chicken pieces on top. Strain the stock and discard the solids. Add the coconut milk and milk to the stock. Add the flour paste to the stock and simmer, stirring until thickened and the flour loses its raw taste. Pour over chicken and serve.
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