Got this recipe from an Aunt. She cooked this dish for New Year’s eve dinner 2010. It tasted so good, i just had to ask for the recipe. Looks like Hainanese Chicken but tastes slightly different.
This is the result of my second attempt at this dish. The first went horribly wrong. Did not boil the chicken long enough and had to reboil the chopped and marinated chicken. Even then, some parts were not well cooked and then resorted to steaming it.
Let’s just say it did not taste like what i had for NY Eve dinner.
Working on the presentation (Chopping chicken)
Preparation:
1 Whole Chicken
Salt, Pepper, aji no moto
Steps
1. Find a pot large enough to hold the whole chicken. Add water to slightly more than half of the pot. Bring to boil.
2. Add Chicken and then bring to boil again.
3. Turn fire to low when pot comes to boil. Cook for another 20 to 30 minutes (time varies due to size of chicken).
4. Poke chicken to make sure it is fully cooked before taking out of the pot. Otherwise boil for longer.
5. Take out chicken. Sprinkle chicken with salt, aji no moto and pepper. All to taste. Don’t forget the cavities of the chicken.
6. Wait for chicken to cool before chopping and then serving.
(Variation: When the chicken is cooked, take out of pot and dip chicken in cold water. Then sprinkle with condiments.)
By the way, don’t throw out the water/chicken soup in the pot. Add condiments and serve as a soup to accompany this dish. It is after all, Chicken Soup…
