Fad of the year is geared unto “Hainanese Type” chicken dish.
For such, I particularly love the offering of
Wee Nam Kee-Raffles Ave., Singapore ONLY
(click for resto’s details: http://www.yelp.com.sg/biz/wee-nam-kee-chicken-rice-singapore)
No “hocus pocus”, plainly served-just
concoct your own dip with or without their “oiled ginger”.
With that as my inspiration…this dish is hereby re-activated.
I always take into consideration hectic sked of the workforce.
Learned from my parents, innovated fully to suit
today’s busy bodies, here’s another chicken recipe (Filipino that is)
that anybody can prepare.
Tastier than Hainanese-type, quicker to prepare
and the simplest ingredients ever.
fully cleaned chicken, neck, feet & innards removed and, if possible, skin still intact
rough sea salt
Knorr or Maggi “Sinigang Mix” (tamarind soup base)
onion leaves or celery stalk
small ginger, de-skinned, grated
EVOO (Extra Virgin Olive Oil)
calamansi or lemon juice
In This Recipe
Covering all parts inside and outside,
rub chicken with “Sinigang Mix”. Set aside.
In suitable pan, pour in salt
and make at least 2 inches thick layer at the bottom.
Sit in chicken making sure not a part of it touches
the sides of pan. (failing which, burning occurs)
Use its neck or feet as “kalso” (wedge thing)
under it to ensure chicken sit upwards.
Heat pan at medium temp and “steam” chicken for no more than 20 minutes (for very juicy inside) or
up to 25 minutes (for just right medium well state)
Steaming longer will render dryness to poultry.
While waiting heat EVOO, pour in grated ginger and heat for 1 minute. Set aside.
Your chicken “steamed via bed of salt” is done. 7. Mix in “calamansi juice”, soy sauce and “chili-garlic sauce”
(click here for recipe: http://www.jdantemorados.com/this-gramp-is-a-food-critic/pork-shu-mai-the-health-centered-formulation) for dip or grated ginger with soy sauce or whatever…
it’s your rule…your wild…
Slice, garnish and serve
your very own style of better than Hainanese poultry.