AYAM NANKING/CHICKEN NANKING.
A fusion Indo chinese fried chicken dish which is crispy on the outside and silky on the inside, due to the combination of prawns and chicken. This is served with a light sauce, and some steamed vegetables on the side. There are 2 ways to make this..
The old fashioned way is to roughly mince chicken and prawns, mix together with spices..pat onto a banana leaf and deep fry.
The newer method is to thinly slice chicken breasts, apply shrimp paste and egg wash and bread the chicken.
I Prefer the old fashioned way
It is still served like this in old chinese restaurants. Some sources say that this dish originated in the city of Nanjeng in China. Hence the name chicken Nanking.
Its a non spicy dish reminicent of olden days cantonese cooking.
Worcestershire sauce also known as KECAP INGGRIS ( english soya sauce) gives a good flavour here.Do try this recipe..
200 gms roughly minced chicken breast
( I used the underside of the chicken breast)
200 gms prepped shrimp/prawns.
( peel, clean and then weigh the prawns)
1 heaped tbsp minced garlic
1 tbsp sesame oil.
1 heaped tsp white pepper powder.
1 tsp sugar
1 tsps salt
1/2 tsp msg..optional.
2 heaped tbsps tapioca starch powder or cornflour.
2 heaped tbsps all purpose flour.
1 big egg.
2 tbsps water.
1 tbsp worcestershire sauce.
Mix everything in a bowl and keep aside for 15 mins.
Take banana leaves and cut into rounds of 18 cms..approx.
Divide the chicken prawn mixture into 2(if you like it a bit chunky) or 3.(if you like it thinner)
And pat onto the banana leaves.
Heat a wok, add enough oil for frying the chicken.
When oil is hot..slide in the banana leaf .
After a few mins, it will seperate from the patty..remove and discard.
Continue frying the patty till crispy.
Remove and cut.
Serve on a platter with the sauce, french fries and steamed vegetables.
300 ml water
3 tbsps of tomato ketchup
3 tbsps worcestershire sauce
2 tbsps sugar.
1 tbsp sesame oil.
1/2 tsp salt.
1 tbsp cornflour( mixed with little water)
Put everything in a saucepan, bring to a boil and add cornflour slurry.
Ready to serve.