D'Open Kitchen

COOKING FOR THE SOUL

Samsui Chicken

Name: Samsui Chicken
Prep time: 15 min
Cook time: 45 min
Ingredients: 1.2 kg Large Kampung Chicken; 3-4 pcs Ginger (Sliced); 2 stalks Spring Onions; 1 litre Water; 1 tsp Salt; 3 cloves Garlic; 100 g Young Ginger; 5 cloves Garlic; 2 tbsp Sesame Oil; 2 tbsp Chicken Fats Oil; 2 tbsp sugar; 1 tbsp Maggi Soy Sauce; 1 tbsp Chicken Seasoning Powder; 2 tbsp Soy Sauce; 1/2 tbsp Sugar; 2 tbsp Chicken Stock; 1/2 tsp Sesame Oil; 1 qty Cucumber (Sliced thinly ); 1 whole Iceberg Lettuce

Recipe by

Trish yee

Samsui chicken looks pretty much similar to the steamed chicken that comes in our Hainanese chicken rice that you usually eat except that we usually dip the chicken with a fragrant garlic ginger sauce instead of garlic chilli sauce. The cooking method of the chicken is pretty close to chicken rice's poached chicken. Samsui chicken is known to be a luxurious dish that is prepared by the samsui women only once a year on Chinese New Year.

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Prep Time 15

Cook Time 45

Course Main Course

Cuisine Chinese

Servings people

Calories 517 kcal

Equipment

Pot
Blender
Sieve
Big bowl
Chopper
Chopping Board

Ingredients

1.2 kg Large Kampung Chicken
3-4 pcs Ginger Sliced
2 stalks Spring Onions
1 litre Water
1 tsp Salt
3 cloves Garlic

Ginger Sauce

100 g Young Ginger
5 cloves Garlic
2 tbsp Sesame Oil
2 tbsp Chicken Fats Oil
2 tbsp sugar
1 tbsp Maggi Soy Sauce
1 tbsp Chicken Seasoning Powder

Soy Sauce Mixture

2 tbsp Soy Sauce
1/2 tbsp Sugar
2 tbsp Chicken Stock
1/2 tsp Sesame Oil

Garnish:

1 qty Cucumber Sliced thinly
1 whole Iceberg Lettuce

Instructions

Clean the cavity of the chicken and remove any organs inside.
Rub salt all over the chicken and inside the cavity.
Stuff the ginger, garlic and spring onions inside the chicken.
Bring a pot of water to boil and add salt in.
Place the chicken inside the pot, make sure there is enough water to cover it
Bring to boil and simmer for 10 mins
Turn off heat and let it rest in the pot for 45 mins
To make the ginger sauce, blend ginger, garlic with Hua tiao and soy sauce until smooth and transfer to a frying pan.
Add chicken oil and sesame oil and fry over low heat.
Add sugar and chicken seasoning powder.
Mix well and set aside
To make the soy sauce mixture:
Combine all the sauce ingredients in a small mixing bowl and mix well until sugar is fully dissolved.
To assembly, arrange the sliced cucumbers around a plate.
Place the chopped chicken around the cucumbers.
Put the ginger sauce in a saucer and place in the centre of the plate.
Serve with iceberg lettuce!

Notes

Pay close attention when frying the ginger paste as it burns very quickly
You may use different parts of the chicken for poaching etc chicken thighs or breast for ease of chopping the chicken

Nutrition

Calories: 517kcal

Keyword meat, poached, singaporean

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.