Crispy fried chicken is a standard dish in the Cantonese cuisine of southern China and Hong Kong. The chicken is first steam and dry and fried in such a way that the skin is extremely crunchy but the white meat is relatively soft. The dish often served with side dishes of pepper salt.
Make and share this Gee Bow Gai recipe from Food.com.
Make and share this Cantonese Fried Chicken recipe from Food.com.
A recipe I found in my collection of cuttings from magazines. I’m posting it here for safe-keeping to try later, since I need to get rid of all these piles of papers I’ve collected over the last year. A Shanghai preparation. Number of servings is just an estimate.
I adapted this from a couple of recipes in the Hawaiian Electric Company’s “A Hundred Years of Island Cooking” recipe book. DH says it was so good he could eat just the noodles and sauce. If you can’t find saimin noodles you can use 8 oz. of dried Chinese noodles or angel hair pasta. For the salad oil I used grapeseed oil, which is my new favorite ingredient.
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