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- Q5186077 type "Main dishes".
- Q5186077 subject Q6465268.
- Q5186077 subject Q7319516.
- Q5186077 subject Q8367551.
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- Q5186077 abstract "Crispy fried chicken is a standard dish in the Cantonese cuisine of southern China and Hong Kong. The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft. This is done by first poaching 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.The dish often served with two side dishes, a pepper salt (椒鹽) and prawn crackers (蝦片). The pepper salt, colored dark white to gray, is dry-fried separately in a wok. It is made of salt and Sichuan pepper.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. Also known as crisp fried chicken.".
- Q5186077 country Q148.
- Q5186077 ingredient Q780.
- Q5186077 ingredientName "Chicken".
- Q5186077 region Q15175.
- Q5186077 region Q8646.
- Q5186077 thumbnail Crispyfriedchicken.jpg?width=300.
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- Q5186077 wikiPageWikiLink Q6465268.
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- Q5186077 country Q148.
- Q5186077 course "Main dishes".
- Q5186077 mainIngredient Q780.
- Q5186077 name "Crispy fried chicken".
- Q5186077 region Q15175.
- Q5186077 region Q8646.
- Q5186077 type Food.
- Q5186077 type FunctionalSubstance.
- Q5186077 type Thing.
- Q5186077 type Q2095.
- Q5186077 comment "Crispy fried chicken is a standard dish in the Cantonese cuisine of southern China and Hong Kong. The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft. This is done by first poaching the chicken in water with spices (e.g.".
- Q5186077 label "Crispy fried chicken".
- Q5186077 depiction Crispyfriedchicken.jpg.
- Q5186077 name "Crispy fried chicken".