Monday, July 12, 2010

Ah Foo Kai Fan Recipe

Step 1: Chicken Preparation

Rub 1 big free range chicken with sea salt. Wash.
Slices of ginger placed on top of chicken
Few tsp of soy sauce (Braggs)
Few tea spoon of sesame oil
Heat up water for steaming
Place chicken and innards (liver/heart) in a big metal container and pour in 1 ½ cups of water
(Alvin’s recipe does not dump chicken into water but lets the chicken oil ooze into the container of water to be used later)

Step 2: Chilly Sauce
5 red chillies
6 garlic cloves
10 slices of ginger
3 tsp soy sauce
3 tsp sesame oil
2 tsp sugar
lemon to taste
1 tsp vinegar
Salt to taste
3 shallow laddles of chicken stock
Blend all of the above. Voila! You have your chilly sauce.

Steps 3: Prepare the Chicken Rice
Prepare hot wok
Sesame oil
1 small knob of butter for colour
4 slices of ginger
Fry 3 cups of washed rice
Dish out rice into rice cooker
Laddle chicken soup in to cover rice and a bit more water to cook rice in rice cooker. (This is an art to observe! I would have used the 3 cup measurement of soup and water but Alvin just estimated with his finger!)

Step 4: Prepare Chicken Gravy
Chicken soup
Sesame oil
Soy sauce
A bit of shallot & ginger oil (from frying shallots & ginger in oil to be used on the tofu)
A bit of corn flour to thicken gravy
Pour over the sliced chicken (deboned), garnish with chopped coriander and serve it with chicken rice, chilly sauce, sliced cucumber, toufu and beansprout dishes.

This recipe serves 4 adults. For a few more people, Alvin says a bigger chicken, a bigger container and a giant wok with a deep cover would be required. Any more than 8 persons, I think it is wiser to buy chicken rice from outside! :)

I would cook this again for my family but I would eat just a bit of the breast meat, cook my own brown rice, and eat it with lots of raw vegetables like cucumbers and capsicums on the side. :)

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