Always a favourite
Versatile, easily accessible and affordable, chicken is a popular protein. Here are some great ways to serve it.
HERBAL SALTED CHICKEN
1 kampung chicken, approximately 1 1/2 kg 10g tong kwai
10g pak kei
20g kei chi
10g tong sum
4 red dates
1 tbsp white peppercorns 1.8 litres water 1 tbsp salt, or to taste
20g rock sugar
1 tbsp Shaoxing Chinese rice wine (optional) fresh coriander leaves
Clean chicken and set aside.
Combine all the herbs in a deep saucepan, pour the water over and place saucepan over high heat.
Bring to a boil. Reduce the heat and simmer for 20 minutes, to allow the flavour of the herbs to infuse.
Increase the heat and bring the liquid up to a rolling boil again, then immerse the whole chicken in the herbal stock.
Turn the heat down to low, and cover the pan with a lid.
Simmer the chicken for 35 minutes.
Stir in the seasoning. Turn off the heat, but leave the chicken in the stock for another 30 to 40 minutes, until cooked through.
Remove the chicken from the saucepan and cut into pieces for serving. Serve with the stock poured over.
ASIAN FRIED CHICKEN WINGS