Vanessa invited Julie to demonstrate in the South Arm Community Kitchen. Julie only comes to the kitchen when she is demonstrating. She is an experienced cook and a great friend of Vanessa. Julie will not say no when Vanessa ask her for help.
Julie made two Taiwanese dishes. The first dish is Hong-Zao Chicken Salas. Hong-Zao is red fermented glutinous rice paste. I personally have not use this ingredient before. We were told that we might be able to find Hong-Zao in T&T or some other Chinese groceries stores.
The Hong-Zao Chicken Salad was very tasty and Julie made a pretty presentation of the dish. The golden brown crispy fried chicken were arranged on top of a bed of shredded lettuce and garnished with red grapes and cilantro. The Hong-Zao Chicken Salad is served with a home-made dressing of mayonnaise, sugar and lemon juice.
I’m sure my kids will love the boneless, crispy fried chicken, not so sure about the shredded lettuce though.
- 2 chicken legs, deboned and cut into bite-sized pieces
- 1/2 head of lettuce, shredded
- 100g yam flour (potato flour)
- 3 tablespoons dressing (Mayonnaise + some sugar and lemon juice)
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon Hong-Zao
- white pepper to taste
- Marinate the bite-sized chicken with the marinates for 1 to 2 hours.
- Coat the marinated chicken with yam flour which has a more coarser texture which yields a more crispier fried chicken.
- Deep fry the coated chicken until golden brown. Remove and drain on paper towel lined plate to absorb the excess oil.
- Serve the chicken in the arrangement as described above or you can create your own presentation. I remembered a quote that says ‘feasts with your eyes first’.