Crispy fried chicken: Difference between revisions

Crispy fried chicken
Crispy fried chicken
Traditional Chinese	炸子雞
Simplified Chinese	炸子鸡
Hanyu Pinyin	zhà zǐ jī
Jyutping	zaa3 zi2 gai1
Literal meaning	fried chicken
Hanyu Pinyin
Transcriptions
Standard Mandarin
Hanyu Pinyin	zhà zǐ jī
Wade–Giles	chà tzǔ chī
Tongyong Pinyin	jhà zǐh jī
Yale Romanization	jà dž jī
IPA	[ʈʂâ tsɹ̩̀ tɕí]
Yue: Cantonese
Yale Romanization	jaa jí gaì
Jyutping	zaa3 zi2 gai1
IPA	[tsāː tɕǐː kɐ̂i]

Crispy fried chicken
Course	Main dishes
Place of origin	China
Region or state	Hong Kong, Guangdong
Main ingredients	chicken
	Cookbook: Crispy fried chicken;

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Revision as of 23:38, 5 December 2013

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] This is done by first boiling the chicken in water with spices (e.g. star anise, cinnamon,nutmeg, Sichuan pepper, ginger, fennel, and scallions), drying it, coating with a syrup of vinegar and sugar, letting it dry thoroughly (helps make skin crispy), and deep frying.^[3]

The dish often served with two side dishes, a pepper salt (椒鹽) and prawn crackers (蝦片).^[4] The pepper salt, colored dark white to gray, is dry-fried separately in a wok.^[5] It is made of salt and Sichuan pepper.^[3]

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]^[6]

References

^ 39World. "39World.com." 炸子鸡. Retrieved on 2008-11-19.
^ ^a ^b Guangzhou Cuisine. Retrieved 2009-10-20.
^ ^a ^b Fessler, Stella Lau (1982). Chinese Poultry Cooking. New American Library. p. 50. ISBN 0-452-25365-9.
^ 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.

@@ Line 16: / Line 16: @@
 {{Chinese|pic=|225px|t=炸子雞|s=炸子鸡|p=zhà zǐ jī|w=chà tzǔ chī|myr=jà dž jī|tp=jhà zǐh jī|mi={{IPAc-cmn|zh|a|4|-|zi|3|-|j|i|1}}|j=zaa3 zi2 gai1|y=jaa jí gaì|ci={{IPA-yue|tsāː tɕǐː kɐ̂i|}}|l=fried chicken|showflag=pj}}
-'''Crispy fried chicken''' is a standard dish in the [[Cantonese cuisine]] of southern [[China]] and [[Hong Kong]].<ref name="wo">39World. "[http://www.39world.com/zhonghuacaipu/0G5JU0200874850.html 39World.com]." ''炸子鸡.'' Retrieved on 2008-11-19.</ref> The chicken is fried in such a way that the skin is extremely crunchy, but the [[white meat]] is relatively soft.<ref name="Guang">[http://www.gz.gov.cn/vfs/subsite/JGIN7QPB-AZE4-2MTO-EA6G-R281E8V2SFJH/content/content.jsp?contentId=490446&catId=5787 Guangzhou Cuisine]. Retrieved 2009-10-20.</ref> This is done by first boiling the chicken in water with spices (e.g. [[star anise]], [[cinnamon]],[[nutmeg]], [[Sichuan pepper]], [[ginger]], [[fennel]], and [[scallion]]s), drying it, coating with a syrup of vinegar and sugar, letting it dry thoroughly (helps make skin crispy), and deep frying.<ref>{{cite book|last=Fessler|first=Stella Lau|title=Chinese Poultry Cooking|year=1982|publisher=New American Library|isbn= 0-452-25365-9|pages=50}}</ref>
+'''Crispy fried chicken''' is a standard dish in the [[Cantonese cuisine]] of southern [[China]] and [[Hong Kong]].<ref name="wo">39World. "[http://www.39world.com/zhonghuacaipu/0G5JU0200874850.html 39World.com]." ''炸子鸡.'' Retrieved on 2008-11-19.</ref> The chicken is fried in such a way that the skin is extremely crunchy, but the [[white meat]] is relatively soft.<ref name="Guang">[http://www.gz.gov.cn/vfs/subsite/JGIN7QPB-AZE4-2MTO-EA6G-R281E8V2SFJH/content/content.jsp?contentId=490446&catId=5787 Guangzhou Cuisine]. Retrieved 2009-10-20.</ref> This is done by first boiling the chicken in water with spices (e.g. [[star anise]], [[cinnamon]],[[nutmeg]], [[Sichuan pepper]], [[ginger]], [[fennel]], and [[scallion]]s), drying it, coating with a syrup of vinegar and sugar, letting it dry thoroughly (helps make skin crispy), and deep frying.<ref name="Fessler">{{cite book|last=Fessler|first=Stella Lau|title=Chinese Poultry Cooking|year=1982|publisher=New American Library|isbn= 0-452-25365-9|pages=50}}</ref>
-The dish often served with two side dishes, a pepper salt (椒鹽) and prawn crackers (蝦片).<ref>[http://www.citypages.com/1999-06-02/restaurants/the-same-restaurant-twice/ The Same Restaurant Twice]. Retrieved 2009-10-20.</ref> The pepper salt, colored dark white to gray, is dry-fried separately in a wok.<ref>[http://forums.egullet.com/index.php?/topic/89322-pictorial-cantonese-fried-chicken/ Pictorial Recipe: Cantonese Fried Chicken (炸子雞)]. Retrieved 2009-10-20.</ref>
+The dish often served with two side dishes, a pepper salt (椒鹽) and [[prawn crackers]] (蝦片).<ref>[http://www.citypages.com/1999-06-02/restaurants/the-same-restaurant-twice/ The Same Restaurant Twice]. Retrieved 2009-10-20.</ref> The pepper salt, colored dark white to gray, is dry-fried separately in a wok.<ref>[http://forums.egullet.com/index.php?/topic/89322-pictorial-cantonese-fried-chicken/ Pictorial Recipe: Cantonese Fried Chicken (炸子雞)]. Retrieved 2009-10-20.</ref> It is made of [[salt]] and [[Sichuan pepper]].<ref name="Fessler"/>
 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.<ref name="Guang"/><ref>[http://www.macautower.com.mo/eng/conference/wedding_menu.asp#pop Macau Wedding Packages - Chinese Wedding Dinner Menus]. Retrieved 2009-10-20.</ref>

v t e Chicken
As poultry	As food Dishes Breeds Capon Poularde Poussin Broiler
Terminology	List of chicken colours List of poultry feathers
Husbandry	Battery cage Free range Furnished cages Yarding Chicken tractor Poultry farming Broiler industry Beak trimming Forced molting Hatchery Chick sexing Chick culling Candling Abnormal behaviour in captivity European Union Council Directive 1999/74/EC
Culture	As pets Cockatrice Cockfighting Kapparos Sarimanok Rooster Flag
Diseases	Aspergillosis Avian infectious laryngotracheitis Avian influenza Avian sarcoma leukosis virus Histomoniasis (blackhead disease) Botulism Campylobacteriosis Candidiasis Coccidiosis Colds Dermanyssus gallinae Egg binding Erysipelas Fatty liver hemorrhagic syndrome Fowlpox Gallid alphaherpesvirus 3 Gapeworm Infectious bursal disease Infectious coryza Malaria Marek's disease Mycoplasmas Newcastle disease Omphalitis Psittacosis Pullorum Scaly leg Squamous cell carcinoma Tibial dyschondroplasia Toxoplasmosis

v t e Cantonese cuisine
Main dishes	Bao yu Bird's nest soup Buddha's delight Cantonese seafood soup Chinese steamed eggs Congee Crispy fried chicken Dragon tiger phoenix Egg foo young Eight treasure duck Hot pot Lemon chicken Pork knuckles and ginger stew Seafood birdsnest Shark fin soup Snake bite chicken Soy sauce chicken Steam minced pork Subgum Suckling pig Sweet and sour pork White boiled shrimp White cut chicken Wonton noodles Yangzhou fried rice
Dim sum and yum cha	Almond tofu Beef tripe Cha siu bao Chicken feet Coconut bar Har gow Jian dui Jiaozi Lo mai gai Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake Water chestnut cake Yau gok Youtiao Zhaliang
Siu laap	Char siu Chinese sausage Lou mei Orange cuttlefish Roast goose Siu mei Siu yuk White cut chicken
Desserts and pastry	Almond biscuit Biscuit roll Deuk Deuk Tong Douhua Ginger milk curd Lo mai chi Malay sponge cake Mooncake Red bean cake Red bean soup Sausage bun Tang bu shuai Tong sui White sugar sponge cake
Condiments and spices	Fermented bean curd Five-spice powder XO sauce
Ingredients	Beef ball Black bean paste Chenpi Conpoy Fermented black beans Fish ball Fishcake Frog legs Garland chrysanthemum Kai-lan Mantis shrimp Ong choy Pig blood curd Pig's ear Rapeseed Saang mein Sea cucumbers Shahe fen Shrimp roe noodles Spare ribs Suan cai Tofu skin Wonton Yi mein Youmian Zha cai
Others	Chinese herb tea Dried shredded squid Lou fo tong
Cantonese restaurant Beijing cuisine Shanghai cuisine Hong Kong cuisine Macanese cuisine Chinese cuisine History of Chinese cuisine

Revision as of 23:38, 5 December 2013

References

See also