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Can someone give me an authentic recipe for Trini Style Chinese Chicken? The fried kind not stewed or baked.
I searched all over Google, Yahoo, Altavista, AllRecipes and several other recipe sites. That is why I posted the question so please don’t tell me to search a web site.
Where Can I Find A Recipe For Trinidad Style Fried Chinese Chicken?
September 4th, 2011 
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allrecipies.com…it has pretty much everything!
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.
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