Saliva Chicken 口水鸡 on 1Nov2017

saliva chicken 口水鸡

i did a saliva chicken as part of the 12pax RI & OPS bro dinner on 25.10.2017. ^^

it was kind of hilarious, but i  totally forgotten to serve the 1/2 saliva chicken 口水鸡, which was chilled in the fridge. in the end, my RI bros CM & CL brought 1/2 portion each home. CL said he ate over 3 meals, together with vegetables. lol! ^^

saliva chicken 口水鸡

i was doing another this time western dinner for 9pax RI friends on 2.11.2017, and using 1/2 chicken to make pan roasted chicken breast & thigh.

so i decided to use the remaining 1/2 chicken for saliva chicken 口水鸡.

recipe is simple same as for poached chicken (chicken rice chicken)-

  1. rub cleaned 1/2 chicken with salt & let marinate for few hours.
  2. boil water (or stock with chicken bones & carrots), add spring onions, shallots, garlic.
  3. boil 1/2 chicken completely immersed for 12mins in covered pot on low or medium low fire.
  4. off fire & poached for 22mins.
  5. placed in cold water & ice to stop cooking & produce taut, smooth skin. then put in fridge for 1hr to chill.
  6. debone chicken & placed in container.
  7. mix 2 tbsp mala chilli oil, 2tsp sugar,  1.5tbsp fish sauce, 1 tbsp sesame oil, 1tbsp olive oil & taste to liking, then add to the chicken.

saliva chicken 口水鸡

wife & children liked the chicken very much. and so also my friends who brought back 1/2 portion each from the earlier dinner. ^^

saliva chicken 口水鸡

looked pretty too. and tasted fabulous.

and very easy to put together.

c.h.e.f andy

Ingredients:

  • 1/2 chicken (i use 1.4kg+ chicken from sheng shiong)
  • 2 stalks scallions
  • 1/2 bulb garlic
  • 2 shallots
  • 1.5litre water OR stock (chicken bones & carrot) if available instead of water

mala sauce:

  • 2tbsp mala chiili oil
  • 2 tsp sugar
  • 1.5 tbsp fish sauce
  • 1 tbsp sesame oil
  • 1 tbsp olive oil

Directions:

  1. rub cleaned 1/2 chicken with salt & let marinate for few hours.
  2. boil water (or stock with chicken bones & carrots), add spring onions, shallots, garlic.
  3. boil 1/2 chicken completely immersed for 12mins in covered pot on low or medium low fire.
  4. off fire & poached for 22mins.
  5. placed in cold water & ice to stop cooking & produce taut, smooth skin. then put in fridge for 1hr to chill.
  6. debone chicken & placed in container.
  7. mix 2 tbsp mala chilli oil, 2tsp sugar,  1.5tbsp fish sauce, 1 tbsp sesame oil, 1tbsp olive oil & taste to liking, then add to the chicken.
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Fairly Good Nonya Dishes @ Chilli Padi on 1Nov2017

nonya food @ chilli padi

wife arranged 3pax dinner at chilli padi a 11t joo chiat place on 1.11.2017. ^^

we are doing a lunch catering for family & bridesmaid etc for my daughter’s wedding.

restaurant told us though that catering is by a different halal kitchen at bedok.

anyhow we just tried the food since we were already there. 🙂

chilli padi

we were early at 6pm on a wednesday, so we were the first customers.

ayam bua keluak

the ayam bua keluak was good.

the chicken ordinary & not great (like i said about chicken dishes outside, they are invariably overcooked). the sauce was very good. 🙂

ngoh hiang

ngoh hiang was quite good.  though not my favourite. i can do without.

ikan selar bakar

ikan selar bakar was competent. nice chilli inside. nothing special.

sayur nangka – jackfruit dish

the sayur nangka – jackfruit dish quite interesting.

the prawns were mediocre, a waste of time.

the gravy though was very tasty. 🙂

mee siam

mee siam was below our expectation.

it is like a signature dish here, and we expected dry, very flavourful mee siam. but it was wet with gravy piled on it. still tasty ok, but not quite meeting our expectations.

chendol

the chendol looked great. the gula melaka was good, the coconut milk less so,

so NOT as flavourful as four seasons at lor 8 toa payoh. 🙂

S$59 for 3pax

3pax dinner include 3 chendols were $59, quite ok. of course we ordered not many dishes & mostly cheap ones.

durian chendol

the durian chendol looked especially alluring.

the durian paste was good, not like super, but anyway quite nice…only slight miss was the coconut milk, not so fragrant as four seasons chendol at lor 8 TPY.

c.h.e.f andy

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