Ready : 60 mins [Prep : 30 mins † Cooking : 35 mins † Not Inclusive Of Marinating Time]
Serve : 4 with other dishes
Generic : Poach/StirFry
Level : Easy
Idle : 40 mins Printable Recipe.
“A Truly Appetizing Savory Tangy Chicken Dish”
This is essentially another leftover dish in The VianD’s household (younger days) after any huge festival celebration. Home-breed chickens were common then and usually castrated (Yim Kai, in Cantonese) and these chickens were huge with thick yellowish crunchy skin (skin, not fat)! The method of cooking was simple, usually boiled (in whole) with a huge piece of pork belly for a pot of delicious soup (with a few added dried ingredients) – reason being, I think for prayer purposes. Basically, it is just plain old Poached/Steamed Chicken! Anyway, the leftover of the chicken was then treated with Salt, Rice Vinegar and Chinese cooking wine; marinated overnight and magically transformed into an altogether appetizing dish. This is an attempt to recreate that dish and I am pretty sure this is unique to The VianD family. Btw, U’ll end up with two dishes, a simple plain Chicken soup and the savory tangy Chicken itself. Not sure what to call this but I think “Salted Sour Chicken” is appropriate. See if U like it. Here’s The Viand’s take on “Salted Sour Chicken“.
- Full Chicken thighs.
- Sliced Ginger, Scallion and chopped Garlic.
- Dried Ingredients for the soup (all soaked in warm water). Oysters, Cuttlefish, Red Dates, Yok Chok (Solomon’s Seal Rhizome) and some Kei Chi (Wolfberry). Tung Choy (preserved veggies).
- Lots of Sea salt, Rice vinegar and Shaoxing wine. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!
- Salt, Sugar, Oyster sauce and Shaoxing wine. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!
- Step 1 : Start by poaching the Chicken. With a pot of hot boiling water, place the Chicken in and let it boil for a abt 5-mins. Cover with lid, off the heat and let it simmer for about 30-40 mins and it should be good. To test if the if the Chicken is cooked thru, simply pierce the thickest part of the Thighs with a skewer, if oozing fluid is clear, they are done! Do not over-cooked the Chicken. Transfer the Chicken out into a pot of cold water to stop it from continue cooking. Set aside.
- Step 2 : Add all the Dried Soup Ingredients, bring it to boil and simmer for at least an hour or more, season with Salt and Sugar and your pot of soup is ready.
- Step 3 : Meanwhile, chopped Chicken to bite-size. Layer by layer (tightly pack the Chicken), sprinkle (generously) all the Marinating Ingredients over the top. Marinate for at least 4 hrs. Overnite will be better.
- Step 4 : Make sure the Chicken are at room-temperature (out of the Fridge for at least an hr) b4 sauteing.
Saute the sliced Ginger/chopped Garlic till aromatic, add Chicken, and some water, bring it boil and simmer till sauce thicken. Add Seasoning Ingredients. At this juncture, U can adjust the sourness, add a little more if U like. Add the sliced Scallion and the Seasoning Ingredients. Viola.., ur plate of savory tangy appetizing “Salted Sour Chicken” is ready to be served hot with the soup.
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