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Prep 45 mins
Cook 15 mins
This is a staple fast food in Trinidad Chinese take out restaurants. Highly addictive. I posted this recipe without trying. Now that I have tried it, I must agree with the first reviewer that it was too salty. I have adjusted the salt. It is supposed to be a little bit salty but if you prefer you can use even less.
- 1 (2 -3 lb) roasting chickens
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 tablespoon Chinese five spice powder
- 1 tablespoon sugar
- 3 tablespoons soy sauce
- 3 minced garlic cloves
- 4 cups oil
- 2 chives, chopped
- 1⁄2 cup water
- 1 chicken bouillon cube
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon cornflour
- 2 tablespoons water
- Combine seasoning in a small bowl.
- Rub the cavity and outside of the chicken with seasoning.
- Heat oil in wok or deep fryer to 190 degrees celcius ( 375 degrees F).
- Drain the chicken and place in hot oil. Lower the flame to medium heat and fry the chicken, turning a few times until done (about 30 mins). Drain. cool and chop into bite sized pieces. Serve with sauce and garnish with chopped chives.
- For sauce:.
- Boil water in small saucepan, add bouillon cube, oyster sauce and soy sauce. Boil for 2 minutes. Blend cornflour and water and add slowly, stirring constantly to thicken.
Sorry de Roache but this was *way* too salty for our liking. If I make again I would definitely leave out the salt and just rely on the soy and the oyster sauce. For dietary reasons I cut back on the frying oil. I have Trini friends here in Australia and hoped to copy a recipe of theirs but unfortunately this one wasn't the one.
this was the closest i got the the real thing.do you know how to make the fried rice that is made in the trinidad chinese restaurants? american chinese fried rice is completely different and not as tasty.you have to wonder how the same "chinese" can be so different in two countries.
i used a little less 5 spice powder and it turned out ok