Wednesday, March 12, 2008

KAM-KAM P'NG : A REPLICANT



Gotcha on that one, didn't I? Expecting a Hainanese Chicken Rice recipe? I've seen people trawling the net for Lok Tien's or Coca Steamboat's recipe... do you think they'll publish their secret recipe? That'll will be the day... and if you're wondering of the authenticity of this recipe, you can put the chocolate cookie myth spin on it, and it will be as authentic as you want it to be.

Had some
leftover home-made chicken rice from the previous night (deliberately doubled the amount of rice with 1 chicken, which was bound to have leftover). Capital idea (from New Capital Restaurant) for a no frill, no thrill "I know what you had last night" meal. Only had to get the 2 bunches of Xiao Pai Chai this morning. The only real task, apart from the assembly, was to shred the chicken.




INGREDIENTS

Chicken Rice
Poached Chicken
2 Xiao-Pai Chai

1 Egg

1 Rehydrated Mushroom




THE ASSEMBLY OF RICE



Steam the leftover rice first to get it warm. Quick-blanch the Xiao Pai Chai before assembly. Steam the assembled rice for 5 minutes over high heat for the egg to set.

OYSTER SAUCE DRIZZLE

3 Tbsp. Oyster Sauce • 6 Tbsp. Water • 1 Tsp. Sugar


Dissolve the last 3 ingredients, and reduce liquid slightly to a smooth sauce. Drizzle on top of the steamed vegetables.

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!

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