Al­ways a favourite

Ver­sa­tile, eas­ily ac­ces­si­ble and af­ford­able, chicken is a pop­u­lar pro­tein. Here are some great ways to serve it.

The Star Malaysia - Star2 - - Taste - Star2@thes­


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.


80g but­ter

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