Monday, May 16, 2011

一鸡两吃 :)

This is the 2nd time I tried this steamed chicken with garlic & pandan leaves :D Today I shredded the cooked meat instead and make into a chilled salad and uses the bones to cook a soup :D

Steamed Chicken with Garlic & Pandan Leaves

Recipe Source : Cuisine Paradise
Ingredient

  • 1 Kampong Chicken
  • 6 slices of ginger
  • 4 small garlic bulbs, lightly pound
  • 1 stalk of spring Onion, cut into half
  • 2 bundles of pandan leaves
  • 1/2 tsp salt
Method
  1. Clean, trim and rinse the chicken thoroughly, pat dry with kitchen paper towels.
  2. Place chicken(breast side facing up) on deep steaming plate and rub ½ teaspoon of salt all over the chicken.
  3. Stuff cavity with garlic bulbs, 3-4 ginger slices, 1 bundle of pandan leaves and half portion of spring onion and scatter the rest of the ingredients on the sides and bottom of the chicken..
  4. Steam in a covered pot/wok over medium high heat for 10 minutes, flip the chicken over on another side and continue to steam for another 15 – 20 minutes.
  5. To test if the chicken is cooked, insert a chopstick into the thigh area if the liquid run out clear, it is cooked.
  6. Remove the chicken from pot to another plate, quickly rub 1 teaspoon of sesame oil all over it and let it rest for 5 – 10 minutes before cutting the chicken into bite size pieces and serve. OR
Chilled Cucumber & Chicken Salad
Method
  1. Shred out the chicken meat, reserve the bones*.
  2. Coarsely grated 2 japanese cucumber. Squeeze out excess liquid as much as possible.
  3. Combine the grated cucumber & shredded chicken meat with 1 tsp light soya sauce & 1 tsp sesame oil. Mix evenly.
  4. Cling wrap and chill in fridge.


Tomato & Corn Chicken Soup
Ingredient
  • Chicken Bones*
  • 5 large tomatoes, quatered
  • 2 corn cobs, sliced
  • 1 large carrot, sliced
  • Chicken Broth*
Method
  1. Place chicken bones, tomatoes, corn cobs & carrot in a stock pot. Add 2200ml water. Bring to boil. Lower heat and cook for 2 hours. Add reserved chicken broth. Serve



5 comments:

Cuisine Paradise said...

Glad that you like this dish and it's one of my aunty "Si Fang Cai" :) We all love the pandan fragrant that is infuse inside the chicken.

Alice said...

i tried this twice too, loved so much by the family :)

Fong's Kitchen Journal said...

I had this when I was a kid too! My mum used the chicken thighs, drums and wings to prepare this dish. I always eat the drum!

Anncoo said...

Yum..nothing is wasted. I want to try this too :)

My Little Space said...

I love your idea and it's very healthy meal at the same time. Good for the kids too. Bravo!
Kristy

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