CHINESE FRIED BREADSTICK RECIPE RECIPES

Steps:

• In a stand mixer, add all the ingredients together and then knead with hook on low speed for 7-9 minutes until the dough is quite elastic.
• Shape into a ball and then cover with plastic wrapper and set aside in fridge overnight.
• In the next morning, bring the dough outside and set aside for around 2 hours until it is returned to room temperature.
• Heat the oil to around 200 degree C (400 degree F).
• Slightly dust your operating board and then shape the dough into a long log and then further to a rectangle. Cut the rectangle into strips around 3cm wide. Lay one stripe over the other one and press a mark in the center (lengthwise).
• Then hold the two ends and slightly stretch the strips to around 18cm (or slightly adjust the length according to your frying wok). Press the two ends so they can stick together. Place it to the wok and fry until slightly golden brown.

Steps:

• Bring the water, carcass and salt to the boil in a large pot. Turn the heat to low and simmer for 2 hours. Remove the bones and carcass and toss in the rice, broke the bean curd stick, mushroom, water chestnuts and white nuts. Raise the heat and let the mixture come back to the boil and give it several good stirs. Then turn the heat down to low and partially cover the pot. Let the rice simmer for about 1 hour, stirring occasionally. Taste, and add more salt if necessary, reheat it slowly and simply add some more water if the porridge is too thick.
• It can be served immediately with Chinese fried bread sticks.
• Place into a stainless steel bowl and spray with baker spray and place loafs into the bowl and also lightly spray. Cover the bowl with plastic and place some place where it warm.
• When it double in size with your hand punch it down and recover with the plastic wrap and back into a warm place. Again when it double in size takes some of the dough and form into sticks. Repeat these steps until all done.
• In a skillet add oil and heat up to 350° and take one of the bread stick and deep fry to a light golden brown. Will need to lower the temperature down it the sample comes out too dark. Repeat this step. When the oil is right; fry off the sticks in small batches. Drain onto paper towel and onto a rack. Keep warm until serve.
• Serve the congee and serve with green onion and Chinese parsley and fried bread on the side.