Meat & Seafood – New Malaysian Kitchen

EASY Malaysian-Chinese Steamed Fish with Soya Sauce (6 Steps)

Sara Khong — Thu, 20 May 2021 11:00:50 +0000

Cooking can be tiring. Cooking every day during lockdown is even more so. So we have a few simple go-to recipes that we make at least once weekly. One of them is steamed fish!

TOP THREE COOKING TIPS

This dish does not need special skills. So even if you’re new to cooking, this is something that you probably wouldn’t fail. There are three things you need to do…

WATCH THIS VIDEO TO SEE

Where to get fresh fish in Kuala Lumpur
The variety of local fishes
How to rid of fishy odour

1.GET THE FRESHEST FISH YOU CAN
If you’re lucky enough to live in peninsular Malaysia or Borneo or anywhere near the sea, find a fishmonger who sources directly from a fisher. While the freshness of meat like chicken is not as noticeable and can be masked with cooking method, fish is not.

Fish that are not fresh has an unpleasant fishy odour that is easily detectable. If I cannot get fresh fish, I won’t bother steaming it; I’d just fry it instead.

Even if you’re a buying from a reputable fisher, it’s also important to know how to choose fishes that are fresh. Do not pick fish that is 1) soft to touch, 2) has brown gills, 3) has red eyes. These are all indications that the fish has already deteriorated.

2.CLEAN THE FISH THROUGHLY
Make sure you get rid of the scales, the innards, and any residue blood. If not removed, these will compromise the taste of even the freshest fish.

3. DO NOT OVERCOOK IT
We prized steamed fish for its smooth texture among other things. The texture can be ruined if it is overcooked. Just like the poached chicken for Hainanese Chicken Rice, the trick is to cook it at the right temperature.

For the 800 g Garoupa, and a 600 g Chinese Pomfret, I steamed it for about 15 minutes. It was the perfect texture for me. But some friendly people on Youtube commented that it can even be shorter as the residual heat will continue cooking the fish even after its removed from the wok. To be on the safe side, you may want to see if it’s just cooked maybe at 12 minutes.

Fresh Threadfin/Senangin/ Ma Yau at Penambang, Kuala Selangor

WHERE TO GET FRESH FISH IN KUALA LUMPUR

I used to go all the way to Penambang at Kuala Selangor, a fishing village at west coast of Malaysia. I’ll have lunch by the river while and waiting for the fisherman boat to come back for freshly caught fish.

Now, I discovered a new wholesale seafood store in Kepong called Seng Yep. They source fishes from places like Kuala Selangor, which is only 45 minutes away. Check out my Youtube video to see the the variety of fishes that you can get there.

FISH SUITABLE FOR STEAMING

These are some of the kind of fish that we like to use for steaming:

Garoupa/ Ikan Kerapu / Sek Pan
Pomfret / Ikan Bawal / Chong Yu
Threadfin / Ikan Senangin/ Ma Yau Yu

TOOLS

Wok with lid
Steaming rack
Knife + chopping board

RECIPE CARD

EASY Malaysian-Chinese Steamed Whole Fish with Ginger & Soya Sauce

20th May 2021

Servings: 4 person

Prep: 10 min

Cook: 15 min

Total: 20 min

Difficulty: Easy

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Easy, quick, and nutritious dish.

By: Sara Khong

Ingredients

Fish suitable for steaming e.g Garoupa/Grouper, pomfret, etc - 800 g
TO MAKE CRISPY SHALLOT & OIL:
Shallot - 6 pieces
Oil - 1/2 cup
Soya sauce - 1/2 tablespoon
TOPPINGS
Coriander leaves - 1 bunch
Spring onions - 6 stalks
Fresh red chili - 1

Directions

Step 1 CLEAN & DRY FISH. Dry fish with a napkin. Remove any residue innards and blood.
Step 2 MARINADE: Brush fish with 1 tbsp oil, 1 tsp salt, and 1/2 tbsp sesame oil. Marinade 20-30 minutes.
Step 3 PREP TOPPINGS: Roughly chop coriander and spring onions. Slice chili thinly.
Step 4 STEAM: Boil water. Put fish to steam for about 15 minutes (depends on the size and thickness of the fish)
Step 5 MAKE CRISPY SHALLOTS IN OIL: Slice shallots, put in a bowl, and pour 1/2 cup of oil over it. Microwave until just browned (~5 minutes). Add 1/2 tablespoon of soya sauce into 4 tablespoon of oil.
Step 6 GARNISH: When the fish is cooked, top with chili, coriander, spring onion. Close for few seconds. Pour about 4 tablespoon of shallot oil-soya sauce over it.

SHORT RECIPE

Brush 1 tbsp oil + 1 tsp salt + 1/2 tbsp sesame oil on 800 g of garoupa fish. Top with 1/3 cup of julienned ginger. Steam for 15 minutes. Top with 1 sliced chili + 1 chopped coriander + 6 spring onions. Close lid for a few seconds. Top with 4 tablespoon shallot oil + 1 tsp soya sauce

KITCHEN HACKS

Cook shallot oil in a microwave It takes less than 10 minutes to make, and can be kept for up to two weeks.
Keep shallot oil in your pantry Always keep this handy in your kitchen pantry. It can be used to flavour other dishes e.g stir-fry vegetables.
Buy fish in a bulk Find a good source of fish and buy in bulk. Not only you get the freshest fish, they are usually more affordable too

Consider including steamed whole fish in your weekly menu. Not only it’s easy to book, but its nutritious too.

WATCH VIDEO: CHEAT Malaysian-Chinese Steamed Fish Recipe (6 EASY Steps)

The post EASY Malaysian-Chinese Steamed Fish with Soya Sauce (6 Steps) appeared first on New Malaysian Kitchen.

No-cook Roast Chicken with Pineapple for Chinese New Year (15 Minutes, 9 Ingredients)

Sara Khong — Wed, 10 Feb 2021 02:00:50 +0000

Chinese New Year in 2021 is an odd one. Many families around the globe will be celebrating Chinese New Year at home in a lockdown. My brother said CNY is now ‘Celebrate Next Year’.

But it doesn’t have to be so. We can still celebrate at home even if you can’t cook. All you need is some creativity!

This is what we will do: buy a store-bought roast chicken and turn it into 'Two Way Pineapple Roast Chicken’ with Kewpie’s Roasted Sesame Sauce. Best of all, it can be done in just 15 minutes!

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A post shared by Sara | Cooking Instructor (@sarakhong)

WHY EVEN A BEGINNER CAN MAKE THIS

Even if you can’t cook, you’ll be able to make it. You only need to:

Buy & slice a chicken
Chop a few things: pineapple, carrot, celery
Make a delicious dressing using Kewpie roasted sesame sauce for a nutty and creamy texture

Then arrange everything into a platter!

TOOLS

Round platter
Chopping board + knife
Bowl for mixing sauce

RECIPE CARD

No-cook Roast Chicken with Pineapple for Chinese New Year (20 Minutes, 9 Ingredients)

10th February 2021

Servings: 4

Prep: 15 min

Total: 15 min

Difficulty: easy

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Lessen yours and your family burden this Chinese New Year with this no-cook Chinese New Year dish!

By: Sara Khong

Ingredients

Roast chicken - 1/2
Pineapple (canned) - 1 can
Celery - 6 inches
Carrot - 6 inches
Seasonings
Kewpie roasted sesame dressing - 6 tbsp
Kewpie honey mustard sauce - 3 tbsp
Light soy sauce - 1 1/2 tbsp
Garnish
Lettuce - 2 - 3 leaves
Toasted white sesame seeds - 1 tsp

Directions

Step 1 SLICE CHICKEN & PINEAPPLE: Slice the roast chicken breast meat into thin slices.Cut pineapple slices into half, then slice thinly.
Step 2 ARRANGE CHICKEN SLICES & PINEAPPLE: Arrange chicken slices and pineapple slices, alternatively, around the plate.
Step 3 MAKE SAUCE: In a bowl, combine Kewpie sesame sauce, Kewpie honey mustard sauce, and light soy sauce. Mix well.
Step 4 MAKE CHICKEN SALAD: Slice celery and carrot into matchstick-size.Cut the rest of the chicken into shreds and mix well with celery and carrot. Pour the sauce into the bowl of chicken and vegetables. Toss to combine.
Step 5 ARRANGE CHICKEN SALAD: Place lettuce in the middle of the platter. Scoop flavoured shredded chicken and vegetables on the lettuce.
Step 6 GARNISH: Garnish with sesame seeds.

COOKING TIPS

Visit a major supermarket to get everything at one go You can get Kewpie sauce and all of the ingredients at major supermarkets. Some supermarkets have deli sections where you can buy roast chicken.
Buy chicken at the nearest chicken rice store - If not, get a chicken from your nearest chicken rice store. Remember to order ahead of time if you’re making it for Chinese New Year as it's a busy season. You can even ask the seller to slice the chicken breast for you.
Replace chicken with duck - This dish can be made with duck (I think it’ll taste even better!)

Not being able to cook is not an excuse anymore. Try out this simple recipe and impress your family this Chinese New Year!

The post No-cook Roast Chicken with Pineapple for Chinese New Year (15 Minutes, 9 Ingredients) appeared first on New Malaysian Kitchen.

Cold Dish Platter for Chinese New Year (9 Ingredients, 30 Minutes)

Sara Khong — Mon, 08 Feb 2021 04:23:10 +0000

This dish is inspired by my late grandmother who raised seven kids while running a business. Chinese New Year was a big affair for her; she would order all the typical must-have for the festivity like chickens and cook a feast for all her children and grandchildren. Cold Dish Platter is one of the many that she makes yearly and which I remember fondly.

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A post shared by Sara | Cooking Instructor (@sarakhong)

So when Kewpie, the producer of Japan's most beloved mayonnaise, contacted me to create a Chinese New Year dish, I immediately thought of this. Only then I started asking my mother more about this dish.

She told me that my grandmother loved Sek Yuen, one of the oldest Chinese restaurants in Kuala Lumpur. My grandmother loved this cold platter dish and recreated it at home.

WHY IS IT AUSPICIOUS

Prawns in Cantonese (ha) sounds like laughter
Chicken is a symbol of prosperity
Razor Clams is a luxurious ingredient
Jellyfish (海蜇) is a popular seafood
Lettuce, also known as 'Sang Choi 生菜', sounds like 'growing luck'

CAN'T COOK/ NO TIME? THIS COLD DISH IS THE SOLUTION

Not only this dish is luxurious and auspicious, but it’s also incredibly easy to make. It's a perfect dish for people who lacks the time or cooking skills.

The dressing is made with a few basic sauces including Kewpie mayonnaise which is packed in an easy-to-handle squeeze bottle
Prawns, chicken, and jellyfish are simply boiled/steamed
Razor Clams fresh are used fresh from the can

TOOLS

Wok + steam rack + lid
Chopping board + knife
Bowl
Round serving plate
Can opener

RECIPE CARD

Five Variety Cold Platter For Chinese New Year

8th February 2021

Servings: 4

Prep: 30 min

Total: 30 min

Difficulty: Easy

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By: Sara Khong

Ingredients

Salted jellyfish x 1 ½ cup
Chicken leg x 1 piece
Prawns x 8 pieces
Lettuce x 2 - 3 pieces
Razor clams (canned) x 1
SAUCE:
Kewpie mayonnaise x 4 tbsp
Kewpie Honey mustard sauce x 2 tbsp
Ketchup x 2 tbsp
Lime juice x 1 tbsp

Directions

Step 1 PREP: Steam the chicken leg, shred it, and place into a bowl. Steam prawns and remove the shells. Chop lettuce into long, thin shreds. Soak jelly fish in a pot of water and then boil until just cooked. Open a can of pacific clams and remove it from the brine.
Step 2 ARRANGE INGREDIENTS: Put the bowl with chicken, upside down, in the middle of the platter. Then arrange prawns, jellyfish, pacific clams, and lettuce around it. Place it in the fridge until ready to eat.
Step 3 PREPARE SAUCE: In a bowl, combine Kewpie mayonnaise, Kewpie honey mustard sauce, ketchup, and lime juice. Mix well.
Step 4 SERVE: When ready to serve, remove the platter from the fridge. Pour the sauce over the platter and mix well.

KITCHEN TIPS

Do not remove the bowl after cupping chicken for gelatinous and neat chicken - If you want your chicken to look nice, do not remove the bowl when arranging the chicken (in step 2). Keep the shredded chicken leg cupped in the fridge for hours and it'll turn gelatinous. Chinese restaurants achieve this by adding gelatin, but at home, you can use time instead.
Use chicken leg - This dish normally uses chicken leg for its smoother texture.
Buy jellyfish slices - There are fresh jellyfish which you will need to slice on your own. I suggest getting cut jellyfish for convenience. During Chinese New Year, even some Chinese dried seafood/ independent grocery stores sell this. I also found it at a store selling frozen seafood.
Make the sauce the day before - If you'll be busy on the day you plan to serve this dish, make the sauce the day before. You may also make the entire platter the night before. Though for me, I prefer to make everything fresh.
Substitute with other auspicious ingredients- If you don't like any of the components above, you can use other things like abalone, purple cabbage, and cucumber

So this Chinese New Year is your time to show that you can make something delicious for your family. Good luck!

The post Cold Dish Platter for Chinese New Year (9 Ingredients, 30 Minutes) appeared first on New Malaysian Kitchen.

Easy Steamed Chicken with Ginger-Coriander Sauce (30 Minutes + 6 Ingredients) [Chinese New Year]

Sara Khong — Sun, 24 Jan 2021 06:00:21 +0000

Cooking a Chinese New Year feast for the family can be stressful. Having done it for the first time in recent years, I still remember the trepidation. But it doesn’t have to be. There are plenty of simple yet auspicious recipes out there. Steamed Chicken is one of them.

WHY IS IT AUSPICIOUS

When someone overcame a hurdle, there’s a popular saying “slaughter chicken to thank the Gods” (劏雞還神). Chickens are always significant for the Chinese. I remember my late father told me that, in the 40’s, when he was a child, having chicken on the table is very precious.

A whole chicken (including its head and feet) symbolises the togetherness of the family. However, we are not so strict nowadays. We’ll normally have chicken for Chinese New Year, but without the head and the feet.

WHY IS IT EASY

You only need to salt and steam the whole chicken. Even if you’re not good at cooking, this is something that is hard to screw up.

The hardest part is chopping the chicken. Which if you’re not particular, you can just serve it whole and cut it with a knife which I did when I cooked the entire Chinese New Year feast on my own. Afterall, serving it whole is auspicious!

We’ll also be making a simple sauce with only 3 ingredients and simple frying in the pan. This is also hard to mess up.

HEALTHY DIPPING SAUCE

In this recipe, I’ll be making ginger and coriander sauce to dip with the chicken. It’s what my late grandaunt likes to cook at every reunion dinner.

Ginger
Shallots
Coriander

Each of the ingredients is incredibly good for the health. To make it even healthier, I like using coconut oil.

It’s so easy to make that I make it often for regular dinner as well, not just during Chinese New Year.

TOOLS

Wok + steaming rack + lid / Food Steamer to steam chicken
Scissors/ Knife/ Cleaver to chop chicken
Knife + chopping board to mince ingredients
Small pan to fry ingredients for making sauce

RECIPE CARD

Steamed Chicken with Ginger-Coriander Sauce

24th January 2021

Servings: 4-6

Prep: 10 min

Cook: 30 min

Total: 40 min

Difficulty: Easy

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And easy and auspicious dish for Chinese New Year

By: Sara Khong

Ingredients

CHICKEN:
Free-range chicken x 1 (about 1.6 kg)
Salt x 1 tsp
Shaoxing rice wine x 1/2 tbsp (OPTIONAL)
SAUCE:
Cooking oil x 1/2 cup
Ginger - 135 g
Shallots x 70 g
Coriander leaves x 12 gram
Salt x 1 teaspoon
Sugar x 1/2 teaspoon

Directions

Step 1 1. PREP: Scrub chicken. Mince all ginger, shallots, and coriander.
Step 2 2. MARINADE & STEAM CHICKEN: Marinade chicken with salt and wine. Steam chicken for 25 – 30 minutes.
Step 3 3. COOK SAUCE: Fry ginger and shallots in oil until golden brown.Add coriander, salt, and sugar. Mix well

SHORT RECIPE

Rub chicken with salt. Ribse, Steam for 30 minutes, or until cooked. Fry 1/4 cup minced shallots + 1/4 cup minced ginger in 1/4 cup of oil until golden. Add 1/4 cup of coriande and salt. Mix well.

COOKING TIPS

Use free-range chicken The least ingredients they are, the better quality the ingredients must be. This dish is prized for the quality of the chicken. My family likes getting free-range chicken with special feed including corn. It’s more flavourful and the skin is more yellow as well.
Where to buy good quality chicken It’s normally available at wet market in Malaysia. At the market that I go to, it’s slaughtered on the same day. Supermarkets usually do not have these chickens. But I know I’ve seen it at Village Grocer (though it’s rare)
Type of oil My grandaunt normally use regular vegetable oil like canola. But when I make this (without my Mom), I prefer to use coconut oil. Although I have not tried it, I think olive oil will be okay as well as the strong taste of ginger and coriander mask most of the taste of certain oil. It’s up to you.
Halal Order halal kampung chicken and omit the cooking wine. It’s still going to taste yum!
Any type of coriander, roots or leaves, will do My grandaunt which inspires this recipe uses coriander roots. However, my family uses sawtooth coriander leaves as we have a lot of them in the garden.

If you really think you can’t…

Buy the chicken from a chicken rice stall near you I know this is a cooking blog, and I do encourage that you try to cook. However, if it’s really tough on you, there is no shame to buy the whole chicken for Chinese New Year reunion dinner.

Having said that, this is REALLY easy to make. Check out my video for more detailed steps and tips to clean the chicken.

Good luck!

The post Easy Steamed Chicken with Ginger-Coriander Sauce (30 Minutes + 6 Ingredients) [Chinese New Year] appeared first on New Malaysian Kitchen.

Healthy Malaysian ‘Fried’ Chicken | Ayam Goreng Berempah – No Oil, No Breadcrumbs, Keto-friendly

Sara Khong — Thu, 03 Sep 2020 12:00:01 +0000

While I adore Malaysian street food, I cannot deny that many are not good for health if eaten excessively. But I’m a greedy person. I want to enjoy my Malaysian food and yet maintain my good health. So I always find ways to make my favourite Malaysian food healthier.

Malaysian Spiced Fried Chicken, or Ayam Goreng Berempah in Malay, is something I make very often. I teach the recipe along with nasi lemak at my cooking class. The result? Sometimes, I eat it almost every day!

So I came up with a healthier version of it. This is one of my proudest inventions. I even shared this recipe with Nicol David in our Cook Off Challenge. Check out my Youtube video tutorial to see how I do it!

HOW IS IT HEALTHY?

BAKED Insted of deep-frying it in oil, I bake it
COATED WITH SEEDS To get the crispy texture, instead of coating it in breadcrumbs, I coat it in seeds
SPICES I use a lot of powdered spices including turmeric
NO OIL I don’t use any oil. Sometimes I like to good oil e.g 1 tbsp of coconut oil

TOOLS

AirFryer/ Oven
Blender
Knife + chopping board

RECIPE CARD

Healthy Malaysian Fried Chicken With Lemongrass & Curry Leaves

3rd September 2020

Difficulty: Easy

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By: Sara Khong

Ingredients

Spices for chicken
Chicken leg / chop, deboned - 1 piece
Curry powder - 1/2 tablespoon
Chili powder - 1/2 tablespoon
Turmeric powder - 1/2 tablespoon
Coriander powder - 1 tbsp
Cumin powder - 1 tsp
Garlic powder - 1 tsp
Ginger powder - 1 tsp
Fine sea salt - 1 tsp
Coating
1 lemongrass
3/4 cup of sunflower seeds
2 sprigs of curry leaves

Directions

Step 1 PREP: Chop chicken into four pieces. Whisk egg. In a bowl, mix breadcrumbs, smashed lemongrass, and curry leaves. Blend coriander and cumin
Step 2 MARINADE: Mix all the spices in a large bowl. Put in chicken and coat thoroughly. If you have the time, marinade it for 30 minutes. You can also leave it overnight. If you don’t, it’s okay.
Step 3 COATING: Dip marinated chicken in whisked egg. Then coat the chicken in the mixture of sunflower seeds, lemongrass, and curry leaves
Step 4 FRY: Fry in the Airfryer at 200°C for 10 mins.

SHORT RECIPE

Marinade 1 chicken leg (chopped into 4) in 1/2 tbsp curry powder + 1/2 tbsp curry powder + 1/2 tbsp turmeric powder + 1 tbsp coriander powder + 1 tsp cumin powder + 1 tsp garlic powder + 1 tsp ginger powder + 1 tsp sea salt. Mix well. Dip chicken in egg. Then into coating of 1 lemongrass (pounded and stripped) + 3/4 cup blended sunflower seeds + 2 sprigs of curry leaves.

With a bit of tweaks, it’s possible to make our favourite food healthier.

Do try it and let me know how you like it!

The post Healthy Malaysian ‘Fried’ Chicken | Ayam Goreng Berempah – No Oil, No Breadcrumbs, Keto-friendly appeared first on New Malaysian Kitchen.

Nigel’s Easy Fusion Hainanese Chicken Rice

Sara Khong — Sat, 22 Aug 2020 11:00:48 +0000

I love learning to make Malaysian food from the people before me. The Hainanese Chicken Rice recipe I teach at my cooking class was a recipe I learned from Susan, a private cook with 50 years of experience. There are so much knowledge and wisdom to learn from people before us. In an exaggerated Chinese saying, they’ve ‘eat more salt than we do of rice’.

So when Nigel suggests that we make Hainanese Chicken Rice together while making our Chinese Roast Pork Siu Yuk recipe – I immediately said yes. Now, I have in hand two Hainanese Chicken Rice variations. An authentic Chicken Rice where we use kampung chicken (free-range chicken), traditional Chinese condiments, and a cleaver to chop; and Nigel’s fusion Hainanese Chicken Rice recipe.

NIGEL’S ANCESTOR EASY HAINANESE CHICKEN RICE

Nigel’s recipe is different in a few ways. It’s easier one for home cooks. A few things that he did differently:

Dashi base for soy gravy and chili
Cutting the chicken with a scissors
Soup with pandan leaves

Nigel is quite a chill cook. I would normally not make this dish without a corn-fed kampung chicken, but he thinks it’s just fine.

TOOLS

Large 6L stockpot – to poach the chicken and make soup
Large bowl/pot – to soak the chicken
Scissors +knife – too carve the chicken
Blender + grater – to make chili sauce
Rice Cooker –
Wok/pan + spatula – to fry rice

RECIPE

INGREDIENTS

POACHED CHICKEN
2 kg chicken
4 litres water
4 cups of chicken stock from the soup

CHICKEN SOUP
2 kg chicken
4 chicken feet
4 litres water
1/4 cup (10g) dried anchovies
1 bulb of garlic
2 pieces of pandan leaves
60 g of ginger
1 gizzard

DASHI STOCK
palm-size kombu
1/2 cup bonito flakes
2 cups of water

SOY GRAVY
1/2 cup of dashi stock
1/2 cup of soy sauce
1/2 teaspoon of sesame oil

RICE
2 cups of long-grained jasmine rice
1/2 cups of glutinous rice
4 cups of chicken stock from the soup or dashi stock
3 tbsp chicken fat/ pork fat
2 pieces of pandan leaves

CHILI SAUCE
400 – 450 g fresh red chili
4 bird’s eye chili (cili padi)
3 inches (40 g) ginger
2 shallots
8 cloves of garlic
1 persian/ key lime
1 cup of dashi
1/4 tsp salt

GARNISH
Coriander leaves
Spring onions

INSTRUCTIONS

POACHED CHICKEN & SOUP

Blanch chicken and feet in 4L of water for about 5 minutes. Pour away the water along with the scumb.
Add another 4L of water in the stockpot along with chicken feet, gizzard, anchovies, garlic, pandan leaves and ginger.
Place the chicken in and let it cook until the internal temperature records about 70°C. It should take about 40 minutes.
In the meantime, cook the rice and condiments.

DASHI STOCK

Steep kombu and bonito flakes in 2 cups of water for 15 – 30 minutes
Drain with a sieve

SOY GRAVY

1/2 cup of soy sauce and 1/2 teaspoon of sesame oil, into 1/2 cup of dashi stock.

RICE

Combined 2 cups of jasmine rice with 1/2 cup of glutinous rice. Rinse until clear
Fry rice in 3 tbsp of chicken/pork fat along with pandan leaves
Put the rice, pandan leaves, and 4 cups of water into the rice cooker. Cook until rice is fluffy

CHILI SAUCE

Chop chili, ginger, shallots, and garlic into small pieces.
Zest lime and squeeze lime juice
Blend everything together with dashi stock
Then season with salt.

I love that Nigel uses the dashi base for the sauces. Not only it gives a different dimension to the usual flavour, it also faster to make than slow-boiled chicken soup.

I grew up with poached or steamed chicken that is chopped perfectly into bite-size pieces with a cleaver. So I never thought to do it differently. Nigel’s method of cutting the chicken is much easier – only with scissors and a knife; and he happily eats the drumstick whole!

If you’ll like Hainanese Chicken Rice with less work, try this!

The post Nigel’s Easy Fusion Hainanese Chicken Rice appeared first on New Malaysian Kitchen.