My cousin loves this dish. It’s her maternal granny’s specialty. So, other than yesterday’s crabs, aunt also made this dish.
I am not very sure of the exact seasoning. When I find out and prepare it myself one of these days, I will post the recipe up.
The chicken drummets that have the meat all pushed to the top. Seasoned for a few hours in the fridge.
Then the oil…. for deep frying lah..
You dip it in a combi of floor. Rice flour and normal flour I think.
Then you put the big portion part right into the oil.
Then you add more…. and more…. and more….
After the thicker parts have been cooked, you can start to stir them so that the whole piece of chicken is cooked.
Then you drain off the oil.
That’s it! Serve…..
I like the taste of it. If I am not wrong, the seasoning very simple. The main ingredients are galangal, onions and garlic.
yum yum, actually I saw some of the little drumlets in your chillie crab (picture 9) post. Was wondering how to prepare that.Tried something similiar in a resturant in near my office and another in Hong Kong cafe resturant opposite novena church.
pinkhippo,You have sharp eyes!They are delicious aren’t they?
Have to use so much oil for this man…
After you found the recipe and prepare it, can i have some? š
Wah, so cute…you can cook! That’s new to me. š
Sorry sorry mata sepak, your aunt cooked them…wah, *she* can cook. I have the same chili crab paste but I haven’t used it yet…aiyo must use soon.
wei, can bake this a not ? Coz I scared if I deep-fry them, a lot of the flavorings will go into the oil instead of sticking into the chicken ? I did my chicken drumettes before with the nam yue, but this one sounds really good, I love galangal, still got lots in the freezer, thx to your aunt !:)
So all you did was took the photo? Did you help dress the drummets?They looks delicious…especially with Maggi Chilli Sauce.