Thursday, October 27, 2011


  • 200gm chicken breast, cubed
  • 1 tbsp beaten egg
  • 1 pc fermented bean curd
  • 1/2 tbsp light soy sauce
  • 1/2 tsp sugar
  • 1/4 tsp pepper
  • 1 tbsp rice wine
  • 150gm plain flour
  • 25gm tapioca flour
  • pepper salt for tossing
  1. Marinate chicken cubed with egg, fermented bean curd and seasoning for 30mins.
  2. Combine plain flour and tapioca flour.
  3. Toss in marinated chicken and coat well.
  4. Heat some oil in pot, deep fry till chicken cubed is golden brown. Drain well and toss with pepper salt before serving.


Miss B @ Everybody Eats Well in Flanders said...

I like 盐酥鸡, but I have never tried cooking with 腐乳 before, dont even know how it looks and tastes like, hehe. But your 盐酥鸡 definitely looks like those sold by 士林夜市 :)

Peng said...

Thanks Miss B! but I still prefer the original taste one :D

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