About the recipe
snacks and sides
'Sien shu gi' is to die for: simple yet scrumptious. It's a famous street snack in Taiwan. On a recent visit I stole (or rather hovered) around the street-hawker stand, watching the chef prepare this, determined not to leave the country without it. In the end I bribed him. (Just kidding!) Here is my adapted version, with chicken thighs as the meat is a lot juicier than breast. Drumsticks work well too. Good accompaniments would be steamed rice or chunky chips and a cold beer.
Skinless chicken thigh -
250g / 0.55 lb, each thigh piece chopped in half across the bone
Potato flour -
50g / 0.11 lb
Groundnut oil -
For the marinade
2 cloves, minced
Low sodium light soy sauce -
Chinese five-spice powder -
Sesame oil -
Red chilli -
1 medium, deseeded and finely chopped
Spring onion -
½, green parts only, finely chopped
- Mix all the marinade ingredients in a bowl and add the chicken pieces, turning to coat. For best results leave in the fridge overnight.
- Coat the chicken pieces in potato flour.
- Heat a wok or pan and add the oil. Add the chicken and fry lightly for 5-6 minutes until the thigh are golden brown on all sides. Drain the chicken of any excess oil on kitchen paper.
- Serve sprinkled with finely chopped chilli and spring onion and a portion of chunky chips.