Hakien Poulet
Serves 1
Directions
- 1Soak black fungus in warm water for 10 minutes.
- 2Soak black fungus in warm water for 10 minutes.
- 3Soak black fungus in warm water for 10 minutes.
- 4Chop the soaked black fungus finely.
- 5Chop the soaked black fungus finely.
- 6Chop the soaked black fungus finely.
- 7Heat oil in a pan, add the garlic and cook until fragrant.
- 8Heat oil in a pan, add the garlic and cook until fragrant.
- 9Heat oil in a pan, add the garlic and cook until fragrant.
- 10Add chicken and season with salt, black pepper and white pepper.
- 11Add chicken and season with salt, black pepper and white pepper.
- 12Add chicken and season with salt, black pepper and white pepper.
- 13Cook the chicken until it is cooked through.
- 14Cook the chicken until it is cooked through.
- 15Cook the chicken until it is cooked through.
- 16Add bamboo shoot, black fungus, carrot and cabbage.
- 17Add bamboo shoot, black fungus, carrot and cabbage.
- 18Add bamboo shoot, black fungus, carrot and cabbage.
- 19Add soy sauce and fish sauce.
- 20Add soy sauce and fish sauce.
- 21Add soy sauce and fish sauce.
- 22Add corn starch to thicken.
- 23Add corn starch to thicken.
- 24Add corn starch to thicken.
- 25Stir well and remove from heat.
- 26Stir well and remove from heat.
- 27Stir well and remove from heat.
- 28Dip each rice paper sheet in water for 10 seconds.
- 29Dip each rice paper sheet in water for 10 seconds.
- 30Dip each rice paper sheet in water for 10 seconds.
- 31Add filling to rice paper.
- 32Add filling to rice paper.
- 33Add filling to rice paper.
- 34Fold the sides of the rice paper over the filling and roll up tightly.
- 35Fold the sides of the rice paper over the filling and roll up tightly.
- 36Fold the sides of the rice paper over the filling and roll up tightly.
- 37Combine the flour, salt, oil and water for batter.
- 38Combine the flour, salt, oil and water for batter.
- 39Combine the flour, salt, oil and water for batter.
- 40Heat oil in a pan.
- 41Heat oil in a pan.
- 42Heat oil in a pan.
- 43Dip each hakien in batter and deep fry for 5 minutes at 190C | 380F.
- 44Dip each hakien in batter and deep fry for 5 minutes at 190C | 380F.
- 45Dip each hakien in batter and deep fry for 5 minutes at 190C | 380F.
- 46Coat the hakien again in batter and deep fry for 10 minutes at 190C | 380F until golden brown.
- 47Coat the hakien again in batter and deep fry for 10 minutes at 190C | 380F until golden brown.
- 48Coat the hakien again in batter and deep fry for 10 minutes at 190C | 380F until golden brown.
Ingredients
- 500 g chicken
- 500 g chicken
- 500 g chicken
- 150 g carrot
- 150 g carrot
- 150 g carrot
- 100 g cabbage
- 100 g cabbage
- 100 g cabbage
- 10 g black fungus
- 10 g black fungus
- 10 g black fungus
- 50 g bamboo shoot
- 50 g bamboo shoot
- 50 g bamboo shoot
- 1 Tbsp garlic
- 1 Tbsp garlic
- 1 Tbsp garlic
- 1 Tbsp soy sauce
- 1 Tbsp soy sauce
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce
- 1 Tbsp fish sauce
- 1 Tbsp fish sauce
- white pepper
- white pepper
- white pepper
- black pepper
- black pepper
- black pepper
- rice papper
- rice papper
- rice papper
- 250 g flour
- 250 g flour
- 250 g flour
- 1 tsp salt
- 1 tsp salt
- 1 tsp salt
- 50 ml oil
- 50 ml oil
- 50 ml oil
- 350 ml water
- 350 ml water
- 350 ml water
- corn starch
- corn starch
- corn starch
Equipment
cutting boardknifebowlsfrying panwooden spoonwhisk