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Haka Fried Chicken Recipe
|Young cabbage leaves||1⁄4 Kilogram, shredded|
|Five spice powder||1⁄2 Teaspoon|
|Dry sherry||2 Tablespoon|
|Sugar||1 1⁄2 Teaspoon|
|Soya sauce||3 Tablespoon|
|Grated ginger||1 Teaspoon|
|Onion||1 Large, chopped|
|Dried orange peel||1 Tablespoon, chopped|
|Tomatoes||2 Large, sliced|
|Spring onions||2 , sliced|
|Peanut oil||2 Cup (32 tbs)|
|Chinese red sauce||1 Cup (16 tbs)|
Calories 1637 Calories from Fat 1331
% Daily Value*
Total Fat 150 g230.5%
Saturated Fat 29.8 g149%
Trans Fat 0 g
Cholesterol 187.5 mg62.5%
Sodium 2362.6 mg98.4%
Total Carbohydrates 24 g8%
Dietary Fiber 6.9 g27.4%
Sugars 10 g
Protein 50 g99.8%
Vitamin A 25.3% Vitamin C 84.6%
Calcium 9.5% Iron 18.7%
*Based on a 2000 Calorie diet
Mix together in a bowl sherry, sugar, soya sauce, ginger, onion, orange peel.
Rub the chicken with this mixture inside and out.
Add the remaining salt and spice powder to the mixture in the bowl and marinate the chicken in this mixture for 7 hours.
Steam the chicken in a double boiler for 3 hours.
Remove and drain.
Heat oil in a pan and deep fry the chicken until golden and crisp - 3 minutes.
Place the chicken in a serving dish and serve hot, garnished with sliced tomatoes, shredded cabbage and spring onions with Chinese red sauce.
VEGETARIAN VERSION: Use vegetarian chicken instead of chicken and follow the recipe as given above.