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