Crispy fried chicken: Difference between revisions
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Revision as of 14:57, 16 March 2012
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| Traditional Chinese | 炸子雞 | ||||||||||||||||||||||
| Simplified Chinese | 炸子鸡 | ||||||||||||||||||||||
| Hanyu Pinyin | zhà zǐ jī | ||||||||||||||||||||||
| Jyutping | zaa3 zi2 gai1 | ||||||||||||||||||||||
| Literal meaning | fried chicken | ||||||||||||||||||||||
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Crispy fried chicken is a standard dish in the Cantonese cuisine of southern China and Hong Kong.[1] The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft.[2]
The dish often served with two side dishes, a pepper salt (椒鹽) and prawn crackers (蝦片).[3] The pepper salt, colored dark white to gray, is dry-fried separately in a wok.[4] It is a standard dish found on the menus of Hong Kong and most Chinatown restaurants overseas. Traditionally, it is to be eaten at night. It is also one of the traditional chicken dishes used in Chinese weddings and other Asian weddings.[2][5]
References
- ^ 39World. "39World.com." 炸子鸡. Retrieved on 2008-11-19.
- ^ a b Guangzhou Cuisine. Retrieved 2009-10-20.
- ^ The Same Restaurant Twice. Retrieved 2009-10-20.
- ^ Pictorial Recipe: Cantonese Fried Chicken (炸子雞). Retrieved 2009-10-20.
- ^ Macau Wedding Packages - Chinese Wedding Dinner Menus. Retrieved 2009-10-20.
See also
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