Steamed & Panfried Chicken ~ 蒸炸鸡

The lady boss of a restaurant recommended this dish to me. She said it's something different, the chicken is steamed for a while and then lightly panfried to give it a crispy effect, so the skin is crispy and the meat is tender. It has become a popular dish in the restaurant and because it's rather time consuming to prepare this dish, it's only available during weekends. True to what she said, this dish is tasty and delicious.

Steamed & Panfried Chicken ~ 蒸炸鸡

Ingredients

2 whole leg of chicken, about 450 gm

1 tsp salt

Method

Cut the leg of chicken into 4 pieces each

Season with salt, set aside (preferably overnight)

Steam the chicken under high heat for about 8 mins.

Remove the chicken but keep the juice

Panfry the chicken with some oil, turning them from side to side

Add in the juice

Dish out onto a plate with fresh greens

Serve immediately

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