Crispy skin chicken

Ingredients
1 whole chicken (approx 900gm)
1 tsp salt
1 tsp pepper
3 tbsp sour plum sauce
1 tsp sugar
1 tsp light soya sauce
4cm ginger
1 cucumber
1 stalk parsley

Method
1. Clean chicken properly and pat dry with a kitchen towel. Rub the inside of the chicken with salt and pepper.

2. Pound ginger and squeeze out juice. Mix ginger juice with sugar, light soya sauce and plum sauce.

(Use this to marinate chicken. Leave aside for one hour,
returning to pour marinate over chicken every fifteen minutes.)

3. Hang chicken to dry under hot sun for two hours or more.

4. Heat 5 cups oil in kuali. When very hot, lower the
chicken into the oil. The oil should cover the chicken
halfway.

(Using a ladle, spoon hot oil to bast top half of chicken.
When underside is golden brown, turn chicken over. Continue to bast chicken with scoops of hot oil, paying
particular attention to the parts that are under-done.)

5. When done, allow to stand for 10 minutes to cool
slightly. Then chop up and serve immediately or the skin
will lose its crispiness.

Serve with sliced cucumber and chilli or plum sauce
if preferred.

- From the article No fowl-up with old formula by Je'n.

Crispy roast pigeons

Ingredients
10 pigeons
Oil for deepfrying

Marinade:

2 tsp salt
75 gms ginger juice
225 gms chicken stock 1/4 tsp five-spice powder
225 gms Chinese white wine
1 tsp malt syrup 2 kg water
1 lime (sliced)

Method
1. Clean pigeons and pat dry. Mix well marinade ingredients and marinate pigeons overnight or for at least 12 hours.

2. Poach pigeons in boiling water for 2 minutes. Remove.

3. Boil together malt syrup, water and sliced lime. Soak pigeons in malt and hang pigeons to dry in cool, airy place.

4. Heat oil in wok and deepfry till golden brown.

Crispy deep-fried nien gao

Ingredients
152 gm Hong Kong flour
0.38 gm rice flour
0.38 Amonia Pearce Duff
76 gm oil
228 gm water

Method
Sift together the Hong Kong flour, rice flour and Amonia Pearce Duff.

Add a little oil and slowly add the water to mix into a batter.

Cut nien gao into 2cm fingers. Dip in batter and deepfry till golden brown.

Serve immediately.

Deep-fried Spicy, Crispy Enoki Mushrooms

Original Recipe by Amy Beh

150g white enoki mushrooms

Flour mixture

75g rice flour

40g glutinous rice flour

20g cornflour

1 tsp double-action baking powder

1/4 tsp salt

1/4 tsp pepper

1/4 tsp chilli powder

1 tbsp sesame seeds

Trim the ends of enoki mushrooms and separate them into individual strands. Rinse briefly, then spread out the strands on several layers of paper towel. Pat-dry and leave aside to air-dry for a while.

Combine flour mixture in a plastic bag. Add the enoki mushrooms in batches. Tie up the plastic bag and shake briefly until the mushrooms are well-coated with the flour mixture. Remove onto a tray and leave aside. Coat them with flour mixture again.

Heat wok with enough oil. When oil is hot, put in the mushrooms. Deep-fry until crispy. Remove with a wire sieve and drain.

Reheat the oil and deep-fry the mushrooms again until golden and crispy. Dish out and spread onto several layers of paper towel. Serve immediately as a snack.