Haka Fried Chicken
|Young cabbage leaves||1⁄4 Kilogram, shredded|
|Five spice powder||1⁄2 Teaspoon|
|Dry sherry||2 Tablespoon|
|Sugar||1 1⁄2 Teaspoon|
|Soya sauce||3 Tablespoon|
|Grated ginger||1 Teaspoon|
|Onion||1 Large, chopped|
|Dried orange peel||1 Tablespoon, chopped|
|Tomatoes||2 Large, sliced|
|Spring onions||2 , sliced|
|Peanut oil||2 Cup (32 tbs)|
|Chinese red sauce||1 Cup (16 tbs)|
Rub the chicken with half the salt and five spice powder.
Mix together in a bowl sherry, sugar, soya sauce, ginger, onion, orange peel.
Rub the chicken with this mixture inside and out.
Add the remaining salt and spice powder to the mixture in the bowl and marinate the chicken in this mixture for 7 hours.
Steam the chicken in a double boiler for 3 hours.
Remove and drain.
Heat oil in a pan and deep fry the chicken until golden and crisp - 3 minutes.
Place the chicken in a serving dish and serve hot, garnished with sliced tomatoes, shredded cabbage and spring onions with Chinese red sauce.
VEGETARIAN VERSION: Use vegetarian chicken instead of chicken and follow the recipe as given above.