This is an authentic and delicious Vietnamese fried chicken aka canh ga chien nuoc mam. The flavours are quite unusual with the fragrance of fish sauce and made spicy with a good quality sweet chilli sauce
This time, I decided to go Japanese and paired the Pan-Fried Teriyaki Cod Fish ( 日式香煎鳕鱼 ) with a delectable colourful mix of Sweet Peppers, Japanese Cucumber, Tomatoes and Lemon
Heat up oil for deep-flying, deep dry bean curd with medium heat till golden brown. Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 @ mayck-law
oil for deep-frying. Fried. Pork Belly with Red Preserved Beancurd. red preserved beancurd. Wash pork belly and mix well with marinade A for a few hours or overnight
![EZCR#16 - STIR FRIED CHICKEN WITH DRIED CHILLIES [‘KUNG PAO’ CHICKEN]](http://cdn.mytaste.org/i?u=group2%2FM00%2F77%2F2F%2FCgAIN1gJ1FKAXueXAAUerHsOLYw714.jpg&w=330&h=270&c=1)
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