HAWKER CENTRE SOUP?

The soup is the stock from boiling the chicken. The rice is accompanied with "boiled chicken slices."


Alternatively, instead of 1 whole chicken, substitute with 1kg chicken bones/parts & a couple of chicken feet but simmer longer.

Use the rest of the ingredients but strain the stock to get a clear soup.


Ingredients:

1 whole chicken (1kg) with skin

3 small cloves of garlic, crushed

2cm fresh ginger, crushed

1 stalk spring onion

1 tsp salt


Garnishing: - chopped spring onion


Method:

Boiling 1 chicken

1. Boil sufficient water which can cover chicken. Use a deep pot.

2. Rub chicken with salt, stuff with crushed ginger, garlic and spring onion.

3. When water boiled, reduce heat. Lower chicken in boiling water(garlic,ginger, spring onion still inside),dunk a couple of times into the pot and have chicken fully covered in water.

4. Simmer for 20 mins, half-covered.

5. Off the heat, cover pot and leave chicken in the soup for 30 mins.

Note: Pierce chicken with chopstick to check doneness.

6. Remove chicken and soak in ice water for 10-15 mins. This is to stop further cooking & also tenderize the meat.


Soup : - From the above stock, heat up, season with salt & pepper. (Optional- add chopped cabbage and cook until softened).

Sprinkle chopped spring onion.


Chicken:

After 15 mins immersed in iced water, remove chicken and drain dry on rack.

Mix 1 teaspoon sesame oil & 1 tablespoon of light soya sauce and rub over chicken.

Debone or cut chicken.

Garnish with spring onion/parsley & serve with chilli-ginger-garlic-calamansi sauce.


Another option is to fry the chopped chicken pieces in some oyster-dark soya sauce.