Chicken Lorbak

Preparation time

5 Minutes

Cooking time

15 Minutes

Serves

4

It is said the best lorbak, a classic Malaysian hawker dish, comes from Fay Khoo's hometown of Penang - and she is right here to show you how to cook it!

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Deep fried rolls of juicy chicken breast paired with crunchy onion and select spices can make for the perfect appetiser, snack or canapé for your next dinner party or family event. Watch this video and give it a go in your kitchen.

Ingredients

3
Red Onions
, sliced
1-2
Boneless Skinless Chicken Breasts
, seasoned with salt, washed then sliced
Sheets
Bean Curd SKin
, cut into rectangles
2
tablespoons
Cornflour
2
tablespoons
Fine Sugar
Fish Sauce
, to tatse
2
teaspoon
Five Spice Powder
White Pepper
, to taste
Chilli Sauce
, to serve

Directions

Combine the chicken and onion and mix thoroughly.
Add fish sauce, corn flour, five spice, pepper and sugar, then mix again until thoroughly combined.
Spoon the mixture onto a beancurd skin and roll. Repeat with remaining ingredients.
Once done, heat some cooking oil in a pan and when hot, cook in batches until golden brown.
Remove with slotted spoon and drain on kitchen towels.
Serve hot with chilli sauce.

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