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HAKA FRIED CHICKEN

Ingredients:
Chicken - 1 kg
Young cabbage leaves - 1/4 kg (shredded)
Five spice powder - 1/2 tsp
Dry sherry - 2 tbsp
Sugar - 1 1/2 tsp
Soya sauce - 3 tbsp
Grated fresh ginger - 1 tsp
Large onion - 1 (chopped)
Dried orange peel - 1 tbsp (chopped)
Large tomatoes - 2 (sliced)
salt - 2 tsp
Spring onions - 2 (sliced)
Peanut oil - 2 cups
Chinese red sauce - 1 cup

Method:

  • Rub the chicken with half the salt and five spice powder. 
  • Mix together inn a bowl sherry, sugar, soya sauce, ginger, onion, orange peel. Rub the chicken with this mixture inside and out. Add the remaining salt and spice powder to the mixture in the bowl and marinate the chicken in this mixture for 7 hours.
  • Steam the chicken in a double boiler for 3 hours. Remove and drain.
  • Heat oil in a pan and deep fry the chicken until golden and crisp.
  • Place the chicken in a serving dish and serve hot, garnished with sliced tomatoes, shredded cabbage and spring onions with chinese red sauce.
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4

Dondakaya Masala (Gherkins Masala) curry

Ingredients:
Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste


For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp


Method:
Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.