Saturday, 12 February 2011

Homemade Hakka Sliced Cold Chicken

Sliced Cold Chicken - 白斩鸡
Fried Water Spinach - Kangkung 

Today is the tenth day of Chinese New Year and it is tradition that we celebrate this festival by gathering with family; visiting relatives and friends;  and of course - feasting.

Today is also the day that I decided to make my first attempt at cooking the Hakka 'Sliced Cold Chicken' dish. This is one of the many dishes that I always have back home during Chinese New Year. My very favourite Hakka dish. Hence, I went in search of a recipe to make this dish which looks very simple but yet one small mistake can destroy the whole dish. After a long search, I found many different ways of making it and got confused. Therefore, I went to my mom for some advice and got her very own recipe for making this dish!

Getting good ingredients is a very important part of making a great dish.

I chose the free range corn fed chicken for its superior texture and flavor. Chicken farmed with this method are allowed to roam freely therefore producing tender meat. The corn fed chicken also offers a unique flavour and a yellow-coloured skin.

Chopped shallots, red onion and garlic for making the sauce to serve with the sliced chicken.

The chicken was put into a large pot with cold water then the cooker turned on to cook the water until boiling. Boil the chicken for 10 minutes then switch off the cooker. Allow the chicken to continue cooking in the hot water for approximately 20-25 minutes until cooked. It is very important to follow these steps to ensure that the meat is tender and juicy.

To test whether the chicken is cooked, stick a bamboo stick deep into the chicken and make sure there is no blood-filled water flowing out.

After the chicken is thoroughly cooked, drain the chicken and allow to cool. The chicken soup can then be kept in the freezer to be used later as chicken stock.

Chop and slice the chicken into smaller pieces.

Arrange the sliced chicken on a large plate ready to serve

A very closed up view of the sliced chicken.

Nice yellow skin of the corn fed chicken.

Tender, juicy and succulent meat.

Stir fried kangkung with chopped garlic and BBQ satay sauce '沙茶醬'.

~Ta~da~ Our very own homemade CNY meal!

Chicken rice with chicken slices
The chicken rice - Sliced ginger and chopped garlic were stir fried until fragrant then rice was added to fry until brown. Then the rice was transferred into the the rice cooker and chicken soup from the boiled chicken was used to cook the rice. Once the rice is cooked, you can smell the fragrance of the rice - absolutely mouth-watering!

Sauce - by AT
The sauce is also a very important part of this dish as it brings out all the flavours of the dish. Chopped shallots, garlic and red onion was fried until fragrant and brown. Then add dark soya sauce and oil to make the sauce.

Sauce on chicken
The sauce was so fragrant that it filled the whole house, with a crunchy texture from the fried onions and garlic, it was also full of flavours. The combination of the sauce on the juicy chicken slices eaten with the chicken rice is definitely heavenly!

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