This chicken is prepared in the most fresh way; fresh garlic, fresh shallot and fresh ginger. No powder used. Wonderful! Just make sure the garlic, shallot and ginger are blended into a paste or it will taste raw when you bite into the chicken. Also, the garlic to shallot to ginger ratio should be around 10:5:2, shallot and ginger can be very overpowering. If 10 grams of garlic is used, shallot should be at 5 grams and ginger at 2 gram. Add chilli powder to the paste if you want it to be spicy. The ratio of white pepper to black pepper should be around 3:2. MSG will also make it taste way better. After trying so many times, this is my completed recipe: - For 1kg chicken thighs - - Marinade - 20 grams garlic 10 grams shallot 4 grams ginger 15 grams cayenne or chilli powder (for spicy version) 30 grams prepared yellow mustard (or 10g yellow mustard powder) 5 grams salt 3 grams MSG 2 - 3 tablespoon water Blend all that in a blender to make a paste. Marinate the chicken with this paste for 12 - 24 hours. - Flour mixture - 400 grams all purpose flour 400 grams corn starch 200 grams rice flour (non glutinous) 30 grams baking powder (maximum is 3% of the total flour or else it will get bitter) 30 grams white pepper powder 20 grams ground black pepper (50 mesh) 15 grams salt 15 grams msg Take marinated chicken and dip it into the flour, then dip into cold water, then into the flour again. Shake off excess flour and fry right away at 150-160 celcius. Do not fry above 160 celcius or else you will start burning away the eugenol aroma from the pepper. You also dont want it to go higher than 160 celcius or else the garlic will start to turn bitter. Cook from 10 - 13 minutes. Better than KFC, WAY better than KFC.
鸡 / Chicken 2kg 老姜 / Old ginger 600g 姜比较燥热性, keep the skin as ginger is very heaty. 益母草 Kacangma 2包 / pk（ 1包/ pk 30g ） 芝麻油 Sesame oil 白酒 white rice wine 600 ml 黄酒 / 糯米酒 glutinous rice or yellow wine ½ bottle / 500 cc. Reduce recipe to half if not much people eat. * 鸡肉煮1只 越1kg 益母草 30g 1包 就够了 *传统做法 姜是用捣烂的 会比较好吃 *煮这道益母草姜酒鸡 材料 可自行调整 姜的皮一定不要去掉，因为姜比较燥热性的，如果带了皮就不会那么燥热了！！ Pan fry the Kacangma in pan and fry to dry and crispy then pound to find. Pound ginger and squeeze out the juice and pound to very fine and pan fry to light golden and dried. Heat 1 T sesame oil and fry the chicken pieces well then add in white wine and simmer 20 mins . Stir the ginger juice and add them to the simmering chicken. When it boils, add in the pounded and pan fried ginger in. Turn to high heat and fry for 5 mins to dry some of the juice. Then add in the Kacangma powder in and stir fry for 5 mins to absolve the juice, then pour in ½ bottle Glutinous rice wine, once boils, off the fire. Or you prefer to be more Alcohol, no need to wait for it to boil, off the fire.
