Where Can I Find A Recipe For Trinidad Style Fried Chinese Chicken?

Question

Can someone give me an authentic recipe for Trini Style Chinese Chicken? The fried kind not stewed or baked.

Answer 1

I am a former chef and have had it in Toronto ON Canada were I live, more often than not it is marinated and dredged in cornstarch for a flour coating and deep fried, the coating is alot crispier.

Some will put  some curry spices and even some 5 spice powder. Alot of time it is served with noodles fired or steamed and gravy on the side.

Answer 2

allrecipies.com...it has pretty much everything!

Answer 3

srry, this is all could find..

Trinidad Fried Rice

Trinidad has had many food influences from Chinese to Indian. This is the Chinese influence showing.

1 pound medium shrimps (cleaned and deveined)

1/4 pound bacon ( or Lap Cheong sausages or ham ), cut in 1/2 inch wide pieces

6 - 8 tablespoons vegetable oil (see note)

1 large carrot, in 1/2 inch dice

2 medium onions, finely chopped

2 -3 slices fresh ginger root

Salt and pepper to taste

1 clove garlic

4 teaspoons superior soy (light soy )

2 eggs, lightly beaten

1 1/2 pounds boiled rice (boiled without salt)

3 teaspoons oyster sauce

4 - 5 chives, finely sliced(small amount reserved for garnish)

  

METHOD

Wash cleaned shrimp in salted water. Rub water on shrimp lightly. Drain and dry. Set aside.

In a wok, stir-fry bacon in 1 tablespoon oil until cooked. Add carrot and onions, stir-fry for 3 - 4 minutes, remove with slotted spoon and set aside.

Crush ginger slices with garlic clove, and add to shrimp. Sprinkle with salt, pepper and 1 teaspoon light soy sauce. Mix to combine.

Heat 1 tablespoon oil in wok until smoking. Stir in shrimp and stir-fry until pink on all sides. Remove with slotted spoon and set aside.

Beat eggs with salt and pepper. In a small flat pan, sauté in 1 1/2 teaspoons oil, turning once, until eggs set. Remove and cut into 1/2 inch cubes. Set aside, removing small amount for garnish.

In wok, heat 1 tablespoon oil until smoking. Stir in 1/3 of the rice, and 1 teaspoon each light soy and oyster sauce. Stir in 1/3 of the shrimp, 1/3 egg, 1/3 chive, and 1/3 onion/carrot mixture. Cook until heated through. Remove with slotted spoon and repeat process two more times until ingredients are used.

Garnish with reserved egg and chive. Serve immediately.

Serves: 4 - 6