Malaysian Fried Chicken

Cubes of chicken are marinated and fried with fresh ginger, garlic, carrot, dried chilies, curry leaves, preserved radish, dried mushrooms, red dates and water. The sauce is thickened slightly and served with rice.

Ingredients:

• * 1 whole small chicken (2 lb.), cut into bite-size pieces
• Marinade (for chicken):
• * 2 tsp. oyster sauce
• * 1 tbsp. light soya sauce
• * 1 tsp. dark soya sauce
• .....
• * 3 tbsp. oil
• * 2" piece of young, fresh ginger (sliced thinly)
• * 4 pips (cloves) garlic (crushed with skin on)
• * 4-6 dried chilies (soaked & seeded)
• * 4 sprigs of curry leaves
• * 1 1/2" tai tau choy (preserved raddish)
• * 1 small carrot (peeled & cut into 1 1/2" sticks)
• * 6 red dates (pitted)
• * 5 Chinese dried mushrooms**
• * 1/2 tsp. sugar
• * 1/2 tsp. salt (optional)
• * good dash of pepper
• * 3/4 cup water
• Thickening:
• 1 tsp. cornstarch
• 2 tbsp. water
• * 1 iceburg lettuce leaf
• Garnishing:
• 2 tsp. finely sliced scallion
• 1 tsp. finely chopped Chinese parsley
• 1 red chili
• Hot cooked rice

Directions:

1. Marinate the chicken pieces in the marinade at least 1 hour or overnight in the fridge. 2. Heat 3 tbsp. oil in a wok. Saute ginger, dried chilies, curry leaves and garlic till slightly browned and fragrant. 3. Add in chicken and arrange the pieces in a single layer. Fry till chicken is slightly brown on one side. Turn over and fry the other side. 4. When the chicken pieces are slightly browned, push to one side; add and fry preserved radish, carrot, dates and the mushrooms which are treated (refer to footnote below) about 3 minutes. Add in all the seasonings and about 3/4 cup water. Stir to mix well and simmer with lid on about 5 minutes or till carrot and chicken are tender. Add extra water, if necessary. 4. Mix cornstarch and 2 Tbsp. water well. Pour into the wok and stir well. 5. Add in extra pepper, if you wish a more spicy taste. 6. Dish out onto a deep dish or mini wok lined with lettuce leaf; add garnish. Serve with hot rice.

Number of Servings: for 4-5 servings

Notes from the Cook: This dish is best eaten hot for lunch or dinner. **To treat mushrooms: (a) Soak mushrooms in water till softened. Wash the mushrooms under running water.(remove stems ) (b) Boil about 2 cups of water. Add in a few drops of vegetable oil, 4 slices of fresh ginger and some salt. Add in mushrooms and bring it to a boil. Lower the heat and simmer for 15 minutes.