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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