Tuesday, July 7, 2009

Pak Cham Kai

Normally, pak cham kai is cooked by boiling the chicken but I prefer to steam it so that the taste and goodness are preserved. I like to use the chicken with yellowish coloured skin. I always believed that the colour was because the chicken was given corn based feed, but my chicken seller told me that the colour was because the chickens were fed turmeric. This is good news because its’ active ingredient, curcumin is found to help remove plaques from brain cells that could otherwise interfere with your brain's “wiring”. Curcumin therefore helps to reduce the risk of dementia. It is also good to eat curry frequently.


½ a chicken
1 large piece of ginger – sliced thickly and crushed
4 cloves of garlic – crushed
1 medium sized piece of ginger – cut into very fine strips
Sesame oil

For the marinade:
Shaoxing rice wine
Light soy sauce
Salt to taste

Wash and marinade the chicken.
Leave to stand for about an hour.
Place the chicken, crushed ginger and garlic in a steamer.
Every now and then spoon the chicken juices over the chicken so that it will be moist and tasty.

In the meantime, heat some of the sesame oil in a wok and fry the finely sliced ginger strips until brownish in colour.

Once the chicken is cooked, remove from the pan. Allow to cool and then rub some sesame oil all over the chicken. Cut into bite size pieces and pour the fried ginger strips over the chicken.


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