Tues, 29th May 2007

I made 3 portions of this for my kids' meals today. It is a very, very simple traditional Hakka dish, and it's the mil's recipe.

All you have to do is steam a chicken the night before, when it is cooked, very lightly dust some salt over the chicken. Cover and put it in the fridge. Strain the chicken stock and chill.
The next day, debone the chicken and put the slices into a serving dish. Add the chicken stock which by now would have turned into a gelatinous mass. Add a few drops of dark soy. Top with golden fried garlic and steam for 10 minutes. I steamed a portion so we can see what it looks like.

And here is a pic of it before steaming, and you can see the gelatin chicken stock blobs.

This is an incredibly easy and simple dish made from just a few humble ingredients. All the taste comes from salt, chicken stock, dark soy and fried garlic. Try it, you will be quite surprised by the subtle tastes of each ingredient all complementing one another.

All the helper has to do later is cook the vegs and that's it. (I feel a rant coming on so I better go to work now).