tag:blogger.com,1999:blog-1647782977981359400.post407292556527327954..comments2023-10-29T16:26:30.900+08:00Comments on Nasi Lemak Lover: Chinese white cut chicken 白切雞 (Pak Cham Gai)Sonia ~ Nasi Lemak Loverhttp://www.blogger.com/profile/05419159376275343283noreply@blogger.comBlogger66125tag:blogger.com,1999:blog-1647782977981359400.post-79701188166184840832018-01-07T02:10:01.439+08:002018-01-07T02:10:01.439+08:00High Steam the Chicken and let all the fat and bit...High Steam the Chicken and let all the fat and bits fall into the water later used as your stock. High steam in any steamer be it bamboo or metal. Make sure you fill the cavity with your favourite seasoning or the traditional once. Steaming the chicken makes the chicken less soggy and the just correct. You can keep the chicken once steamed and hang in a cool place overnight or fridge standing upwards. Use a soup can and place the cavity on top. When ready to eat, re-steam the chicken once more. Serve with usual green + soup and small rice. Chop up and remove as much bone as possible (need practice) and serve the chicken over a warmer(a must) with light soy and dash of sesame oil.I am Indian Malaysian and learnt how to do this chicken when friends come over. ENJOY ukbulldoghttps://www.blogger.com/profile/16920107592413153037noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-53957519725823388442016-03-18T23:39:41.496+08:002016-03-18T23:39:41.496+08:00Hi Sonia, Love to see all of your healthy recipes ...Hi Sonia, Love to see all of your healthy recipes collection. Im wondering on how to cook one of tofu dish appeared on the picture above. Could you please share the recipe? Thank you (Ivlia)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-14915797383443648102014-05-27T15:04:31.097+08:002014-05-27T15:04:31.097+08:00For really moist flesh chicken with very slightly ...For really moist flesh chicken with very slightly pinkish flesh to the bone, place the chicken in a large pot of boiling water, previously boiled together with some ginger and sea salt. Ensure chicken is completely covered in the water. Simmer for 3 minutes. Then switched off heat, and let chicken soaked in the pot for about 40 - 60 mins depending on chicken size (approx 1.2 - 1.7kg). After cooking time is completed, remove chicken and plunge it into cold ice water. This will gel up the collagen in the flesh and produce a really tender "pak chum kai" with moist flesh even in the breast portion.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-36276717878534510262012-09-13T23:32:00.378+08:002012-09-13T23:32:00.378+08:00That's a such simple recipe with a clear pictu...That's a such simple recipe with a clear picture ! Will try this recipe .<br /><br />绮绮的幸福国度https://www.blogger.com/profile/16010750901261187481noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-30013411009933483682012-08-23T07:18:28.494+08:002012-08-23T07:18:28.494+08:00Hi Sonia, I was one of the readers that asked for ...Hi Sonia, I was one of the readers that asked for this recipe of yours when you prepared it for CNY reunion meal. Thanks so much for the recipe. I will definitely try it out once I get a hold on to a pot that's big enough to fit a whole chicken XD<br />The chicken you prepared looked absolutely lovely..Stephaniehttps://www.blogger.com/profile/16157615047125772530noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-51021408063591389532012-08-19T00:06:43.852+08:002012-08-19T00:06:43.852+08:00Love roasted chicken, great recipe!Love roasted chicken, great recipe!KLFoodBloghttp://www.klfoodblog.comnoreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-40086838657098139432012-08-12T01:39:39.901+08:002012-08-12T01:39:39.901+08:00oh my Sonia!! You make it just like a pro!! Is thi...oh my Sonia!! You make it just like a pro!! Is this how they make Hainanese Chicken Rice in the hawker centres? I never knew they used such simple ingredients!! I love it!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-77680194286442623672012-08-11T00:01:02.743+08:002012-08-11T00:01:02.743+08:00because it is only hubby and myself, i often do th...because it is only hubby and myself, i often do the shortcut way and just use pieces of chicken. You reminded me how juicy a WHOLE chicken will taste like!daphnehttps://www.blogger.com/profile/07691561985083785588noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-87592453132925645952012-08-10T23:37:13.377+08:002012-08-10T23:37:13.377+08:00oh yum! my family surely loves this Sonia :)oh yum! my family surely loves this Sonia :)Alicehttps://www.blogger.com/profile/12208221416697713199noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-64835241712153409432012-08-10T22:27:04.413+08:002012-08-10T22:27:04.413+08:00Yes, Sonia, I agreed with u for not using the kamp...Yes, Sonia, I agreed with u for not using the kampung chicken in making white cut chicken....less meat & the meat also too springy. some even very elastic till the false teeth also came out! haha.... Thanks for sharing the tips & enjoy your weekend, momsie.<br />Good night.<br />KristyMy Little Spacehttps://www.blogger.com/profile/11355264641236573775noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-15555254833568556332012-08-10T21:45:56.516+08:002012-08-10T21:45:56.516+08:00Thanks a million Sonia. no wonder my pak cham gai ...Thanks a million Sonia. no wonder my pak cham gai never really successful. I used kampung chic. meat tough :(Small Kucinghttps://www.blogger.com/profile/06420461345191241920noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-65287463508726630582012-08-10T21:22:52.213+08:002012-08-10T21:22:52.213+08:00这个白切鸡是我老公的最爱,配上我妈自制的生姜叶黑酱油,很下饭。这个白切鸡是我老公的最爱,配上我妈自制的生姜叶黑酱油,很下饭。Caseyhttps://www.blogger.com/profile/02557945954913161002noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-29763008505132686542012-08-10T20:55:41.279+08:002012-08-10T20:55:41.279+08:00原來白斬雞是這麼做的!那一碗湯麵也好誘人喔:)原來白斬雞是這麼做的!那一碗湯麵也好誘人喔:)Martinhttps://www.blogger.com/profile/08039711927177298772noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-7046525529225318052012-08-10T20:39:02.828+08:002012-08-10T20:39:02.828+08:00my mum also poached the chicken like your method, ...my mum also poached the chicken like your method, sometimes i follow but sometimes so lazy just steam it right away. Most of the time we use wu soh kai.lenahttps://www.blogger.com/profile/16425536535768950935noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-4058739613032035532012-08-10T18:29:16.505+08:002012-08-10T18:29:16.505+08:00You have no idea how practical this post is for me...You have no idea how practical this post is for me! This is the way I should have cooked chicken for my Bang Bang Chicken (I think the cookery book I took it from advises the same method and ingredients). <br />Your chicken looks tender and juicy... Thanks for sharing this great tutorial.Sissihttp://www.withaglass.comnoreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-20105224082519726732012-08-10T18:22:11.539+08:002012-08-10T18:22:11.539+08:00I also love 白切鸡! When I poached the chicken, I lik...I also love 白切鸡! When I poached the chicken, I like to add one onion and one stick English celery in the water.ann lowhttps://www.blogger.com/profile/12203098783181636146noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-21675652653839665392012-08-10T18:16:18.334+08:002012-08-10T18:16:18.334+08:00the way I know is to dunk the chicken in cold wate...the way I know is to dunk the chicken in cold water right after it's done to stop the cooking! this chicken looks nice and tender, I love chicken rice!!Shu Hanhttps://www.blogger.com/profile/00248873228185558472noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-57582202082163281002012-08-10T16:13:12.426+08:002012-08-10T16:13:12.426+08:00Jade, my chili sauce is very simple, blend fresh c...Jade, my chili sauce is very simple, blend fresh chili,chili padi(if want hot), (garlic and young ginger-not too much), limau kasturi rind and juices, seasonings with salt and sugar, add little bit chicken stock, and let it warm in the rice cooker.Sonia ~ Nasi Lemak Loverhttps://www.blogger.com/profile/05419159376275343283noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-18600650733005038392012-08-10T15:24:57.614+08:002012-08-10T15:24:57.614+08:00Love your recipe "pak cham gai", will tr...Love your recipe "pak cham gai", will try that. :) Can you pls share also how to make the chilli sauce for this "pak cham gai"?? Thanks.Jadehttps://www.blogger.com/profile/06796142284181839332noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-69796837134128614592012-08-10T15:22:42.213+08:002012-08-10T15:22:42.213+08:00Yummy and made mouth-watering~Yummy and made mouth-watering~Little bluehttps://www.blogger.com/profile/05994620854944151423noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-17770714898007733272012-08-10T15:04:26.655+08:002012-08-10T15:04:26.655+08:00Sonia, your kids, your husband and your family are...Sonia, your kids, your husband and your family are so blessed to have you. I love all those food on the table, especially the noodle soup.Yanniehttps://www.blogger.com/profile/11047621739104949653noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-76476676142238568782012-08-10T13:01:34.375+08:002012-08-10T13:01:34.375+08:00I love this 白斩鸡!
This is a "Must Eat" di...I love this 白斩鸡!<br />This is a "Must Eat" dish when i go back kampong. My mum also like to use "Holland Kai", yummy :)Cass @ 揾到食https://www.blogger.com/profile/09203862510540817387noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-20761223908012934002012-08-10T12:13:24.908+08:002012-08-10T12:13:24.908+08:00Good morning,
Thanks for sharing your recipe. Loo...Good morning,<br />Thanks for sharing your recipe. Looks moist and tender. I don't know whether it helps or not- for our family, after removing from heat, we put the whole chicken in some ice water for a while - to stop the cooking.Elainehttps://www.blogger.com/profile/02461065855060795386noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-71040162076207680882012-08-10T12:05:57.444+08:002012-08-10T12:05:57.444+08:00The last time i made hainanese chicken rice, I boi...The last time i made hainanese chicken rice, I boiled the chicken like you did but brushed it with light soya sauce mixed with all spice and steamed the chicken for another 20 minutes. But i used the ordinary chicken, the one that we simply get from the market.<br />Next time, i'll follow your style.<br />thanks.ibundohttps://www.blogger.com/profile/14726430183521288069noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-24264080423688222622012-08-10T11:23:42.827+08:002012-08-10T11:23:42.827+08:00wow.. hungry lioa...wow.. hungry lioa...kymhttps://www.blogger.com/profile/15190386353149850187noreply@blogger.com