Monday, August 29, 2011


  • 3 whole chicken leg, cut into 3-4 pcs
  • 2 tbsp red wine residuum, 红糟
  • 2 tbsp red glutinous rice wine
  • 2 tbsp ginger juice
  • 1 egg white
  • 1/2 tbsp salt
  • fresh breadcrumbs for coating
  1. Marinate chicken leg pieces with seasoning and chill overnight.
  2. Heat some oil in wok, coat chicken with bread crumbs and deep fry until golden brown and cook through. Alternatively, steam chicken (omit egg white when marinating) over boiling water for 25mins.

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