Was utterly dead beat these days since I started on a workout regime lately. Making it a point to work out at least 3 times a week so that I get to sweat it all out. Though tiring, but it felt so good thereafter. Hopefully I will be able to keep up with the momentum ! 
And because that’s an exercise regime now, I feel less guilty whenever I indulge in sinful foods now. Ok, I know it’s just a way to console myself, but still it’s better than just eating and doing nothing at all, isn’t it ? LOL. 
With that, I make myself an Cereal Chicken recently and enjoyed it so thoroughly that I wanna share this soon. Finally adopting the way which zhi char stalls used to cook deep fried dishes, which really results in crispy crunchy chicken that stays. Although I must agree that it can be slightly more troublesome in deep frying twice, but the results is indeed good. It’s literally having that zhi char taste at home and most importantly, it’s home cooked.
To be frank, I don’t enjoy oats by itself as a drink or cereal. But having it cooked in a Chinese local dish makes all the difference to the usually blend and tasteless food. In fact, I was just slurping the oatmeal away by itself even after all the chicken pieces have been devoured. Haha.
Grab some fresh boneless chicken thighs and other ingredients from Purelyfresh online to whip up this zhi char favourite from home today !
Enjoy ! 
- 2 pcs boneless chicken thigh, diced
- 1 chili padi, diced
- 2 sprigs curry leaves
- 1 tbsp Planta margarine
- 1 tbsp minced garlic
- 2 tbsp potato starch flour
- 3 tbsp of Nestum cereal
- 1 tbsp milk powder
- 1 tbsp sugar
- 1 tsp chicken powder
- some cooking oil
- ½ tsp salt
- 1 tbsp shaoxing wine
- ½ tsp sugar
- 1 tsp onion powder
- ¼ tsp pepper
- 1 tbsp corn flour
Marinate the chicken pieces with the marinade ingredients and set aside for at least 3 hours in the fridge.
Heat up some cooking oil in a pot till hot. Coat the chicken pieces with potato starch flour and shake off the excess flour.
Deep fried the chicken in batches till light brown in colour.
Drain the chicken pieces on paper towels. In the meantime, increase the heat of the cooking oil and allow it to heat up for 10 minutes.
Deep fried the chicken pieces a 2nd time in the very hot oil till golden brown.
Drain the chicken on paper towels and set aside.
Combine the nestum cereal, milk powder, sugar and chicken powder together in a bowl and stir to mix well.
Heat up the Planta margarine in a wok and add the minced garlic, curry leaves and chili padi. Saute till aromatic.
Add in the chicken pieces from Step 6. Stir to mix well.
Add in the cereal mixture from Step 7. Stir briefly to mix well and off the flame.
Serve hot immediately.
2 Comments