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Wednesday, 29 April 2015

Steamed Kampong Chicken with Chinese Sausage & Salted Fish 咸鱼腊肠蒸甘榜鸡

Last year (2014), 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 at 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 could 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 loves this more than that. 

Ingredients: Yield 2 servings
350g Kampong Chicken 鸡腿/翅膀 350克
(Any parts, cut into chunks or use chicken wings and drumsticks.)

1 slice Salted Fish 咸鱼 1片,去骨剁碎。大概1/2-1汤匙左右,根据咸鱼的味道调整份量。
(Bones removed. If using dried salted fish, use about 1/2- 1 tbsp. Adjust the amount based on the taste and aroma of the salted fish. Soaked & finely minced)

30g Chinese Sausage (soaked & sliced) 腊肠 30克,切片

4 slice Ginger (julienne) 姜 4片,切丝

Seasoning: 腌料

1 tsp Light Soy Sauce 酱油 1小匙

2 drop Dark Soy Sauce (optional) 黑酱油 2滴,也可以不放

2 tsp Oyster Sauce 蚝油 2小匙

1 tsp Shao Xing Hua Tiao Wine 绍兴花雕酒 1小匙

1/8 tsp Salt 盐 1/8 小匙

1/2 tsp Sesame Oil 麻油 1/2 小匙

1/4 tsp Sugar 糖 1/4 小匙

1/2 tsp Corn Flour 玉米粉/粟粉 1/2 小匙

Chinese Coriander or Spring Onion for garnishing 芫荽/葱 少许

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Method: 步骤

1. Mix together all ingredients. It's optional to mix in ginger, I usually place them on top so it's easier to pick out after steaming as we don't eat the ginger. 

2. Wrap with cooking paper, if using. Or place the chicken in a bowl and cover with cling wrap. Let it marinate in the fridge for at least an hour. 

Note: It's optional to wrap the chicken in cooking paper before steaming. 

This was steamed in a bowl without wrapping with paper.
Photo taken in 2015.

3. Remove the marinated chicken from the fridge. Return to room temperature and steamed in a hot steamer for 15-20 minutes or until cook through. 

4. Garnish with chinese coriander or spring onion. Serve warm with steamed rice.
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