Today we had a special guest at Duck house. Diane Lo from Taiwanese food magazine Foodings, called by and cooked some lunch with Joanne using ingredients from Joanne’s garden. Diane is both a writer fro the magazine and also a chef, she studied at Cordon Bleu in London and is now most interested in cake decorations. She brought some very beautifully decorated cakes along to the house – so she was very welcome! Dianne’s lunchtime dish was Italian Gnocci made with Rocket leaves from our garden. Meanwhile Joanne decided to treat her with that Taiwanese favourite street food, everybody love – Yen Su Ji – Salty Crispy Chicken. For a change Joanne decided to give it a cumin flavour. For a regular version of this classic go here.

Yen su ji and Gnocchi

Yen su ji and Gnocchi

The ingredients (for 2 to 3 people) 食材;

  • 4 chicken thighs, chopped up
  • 1 tbsp rice wine
  • 1 tbsp sugar
  • 1 garlic clove chopped finely
  • half a tsp cumin powder
  • half a tsp white pepper
  • 3 tbsp soy sauce
  • 1 egg
  • handful of basil leaves
  • sweet potato flour, coarse ground if possible
  • Taiwanese salt ‘n’ pepper powder

The method 作法;

  1. chop the chicken into small pieces, boneless if you like, depends on your preference
  2. in the bowl with the chicken add your soy sauce, rice wine and garlic, cumin and white pepper
  3. mix it all together for a few minutes then put it in the fridge for 30 mins to marinade
  4. add your egg yolk to the chicken mixture, mix it up
  5. coat the chicken pieces in the sweet potato flour, one by one and put them on a plate
  6. wait until the flour coated pieces get wet again before frying
  7. get your oil very hot
  8. put the chicken in piece by piece, don’t stir it for a while, you don’t want the crispy coating to come off
  9. when golden brown take the chicken pieces out and heat the oil to very hot again; re introduce the chicken to the oil for a couple of minutes.
  10. remove the chicken pieces and add your basil leaves. this will be nice and crispy.
  11. it’s ready to serve and you should sprinkle the Taiwanese salt n pepper powder over the chicken pieces and toss the whole lot to make sure it’s all got seasoning on
  12. we served it with red mustard leaves and a side dish of Gnocchi! delicious!
Making Gnocchi

Making Gnocchi

Joanne and Dianne have recorded a how to make Cumin Salt and Pepper Chicken 孜然鹽酥雞 with Italian Gnocchi cooking video, please see below.

Cumin Salt and Pepper Chicken 孜然鹽酥雞 with Gnocchi, cooking video

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