SIG­NA­TURE STEWED CHICKEN SOUP WITH PIG’S OR­GAN

SALT Magazine - - A Day With -

Af­ter work­ing at an eatery for about a year, Ang opened Can­ton Recipe House in 2011. He cred­its part of his cur­rent fame to his sig­na­ture soups. “The pig stom­ach chicken soup is an­other one of my sig­na­ture dishes. This was adapted from a poster of pig stom­ach soup that I saw in Hong Kong. It was served in a clay­pot, with all the in­gre­di­ents sep­a­rate. I thought, ‘oh this is noth­ing spe­cial’. Then, an idea struck me: why not stuff an en­tire chicken into a pig’s stom­ach to dou­ble boil? So I started ex­per­i­ment­ing and fi­nally found suc­cess with it.”

“This dish started out as a spe­cial at Can­ton Recipe House seven years ago. Back then, I served it to my

VIPs and reg­u­lar cus­tomers who re­ally liked it. So I have de­cided to of­fi­cially put it on the menu here. But this dish re­quires an ad­vance or­der, as the soup needs to be cooked for at least 24 hours,” he adds. The soup is thick from the long hours of cook­ing but the chicken re­mains juicy and tasty.

Can­ton Recipe House un­for­tu­nately didn’t last long. A few years in, Ang got di­ag­nosed with kid­ney can­cer, which is thank­fully now in re­mis­sion. That forced him to take a break and fo­cus on heal­ing. Still, the chef couldn’t stay out of the kitchen for long and in 2015, he opened Chef Kang’s Pri­vate Kitchen.

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