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Wednesday, 29 April 2015

Steamed Kampong Chicken with Chinese Sausage & Salted Fish 风流太子(咸鱼腊肠蒸甘榜鸡)



Last year, during my house renovation, that was the first time I tried this, not cooking but eating at the neighbourhood Kopitiam (coffee shop). They served this in a set, paired with minced meat steamed egg, soup and rice. This was the ONLY food my boy rated good in that food court. Well, we seldom eat in food court because the food are too salty and loaded with MSG. This particular stall labelled their food as 'NO MSG', so we tried. 

However, after our 2nd visit, the food quality was different, very oily with lots of fat in the chicken. Therefore, we stopped buying from them. Anyway, when my kitchen is ready, I can make my own, with fresh Kampong chicken (free range chicken) and seasoning that match our tastebud. 


I'm not sure if my version is exactly the same like the Kopitiam one, but my boy likes this more than that. 


Ingredients:

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Kampong Chicken (any parts, cut into chunks)

Salted Fish (soaked & minced)

Chinese Sausage (soaked & sliced)

Ginger (thinly sliced)

Seasoning:

Soy Sauce

Dark Soy Sauce

Oyster Sauce

Shao Xing  Wine

Salt

Sesame Oil

Sugar

Corn Flour



Chinese Coriander/ Spring Onion for garnishing







Method:

1. Mix together all ingredients, let it marinate for at least an hour. 

2. Steamed in a hot steamer for 15 minutes or until cook through. 

3. Garnish with chinese coriander/ spring onion. Serve warm with steamed rice.































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