From jweller@ssimicro.com Mon Nov 5 16:56:06 2001 Date: Sat, 3 Nov 2001 15:20:23 -0700 From: Jim Weller Newsgroups: alt.food.asian Subject: Re: Anyone have a good recipe for Crispy Skin Chicken with Crab Meat Sauce? xrayman wrote > I had this once at a Cantonese restaurant and haven't been able to > find it since! Hi DJ, Try this and see if it's like your restaurant dish: MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Fried Chicken with Crab Sauce (Hai Yook Par Gai) Categories: Chinese, Main dish, Chicken, Crab Yield: 6 Servings 1 Roasting Chicken 1 ts Salt 2 ts Five spice powder 3 tb Corn or chestnut flour 2 tb Cold water Peanut oil for frying MMMMM-------------------------CRAB SAUCE------------------------------ 4 oz Crab meat 2 tb Peanut oil 1/2 ts Grated ginger 6 Spring onions, sliced diag 3/4 c Chicken stock Pepper to taste 1 Egg white, slightly beaten 2 1/2 ts Arrowroot or cornflour 1 tb Cold water Cut chicken into serving pieces. Sprinkle with salt and five spice combined, rub well, leaving for 30 minutes while making sauce. Mix cornflour with cold water to make thick paste. Heat oil until very hot, dip chicken pieces in flour paste and drop a few pieces at a time into oil. Fry quickly and drain. When chicken is done, cover with crab sauce and serve. Crab sauce: Flake crab, removing any bony tissue. Heat oil in small sauce pan and fry ginger and spring onions on low heat, not allowing to brown. Add stock, bring to boil. Add crab meat and season with pepper. When sauce begins to boil, dribble in egg white, stirring with a fork. It will set in shreds. Stir in arrowroot mixed with cold water, cooking until clear and thick. MMMMM