Crispy chicken in plum sauce with Chinese salt
Ingredients
For the sauce
For the Chinese salt
Features
Description
Mix the ingredients in the pan for the sauce and hold on low heat until the sugar has dissolved. Bring to a boil and cook over high heat until thickened, strain the resulting sauce. Mix chili, cinnamon, anise and salt, rub the chicken with this mixture and cook for a couple of 40 minutes. Pierce the meat with a knife — if the juice has already become clear, remove the chicken from the double boiler and let cool place for a few minutes in the refrigerator. Chilled chicken fry on all sides in a small amount of hot vegetable oil until crisp. Cut the meat into medium-sized pieces of thick, put on a plate, pour the warm sauce and sprinkle a small amount of salt Chinese. The remaining salt served separately.
Translated by site: wday.ru
