How to make kampong chicken with ginger and spring onion
Kampong chicken might be a dish that's only popular in the local context, but that's what makes it extra special. Typically reared in villages and built skinner and more muscular, the household poultry has made its way into our hawker scene as well as our dining tables. To rep the homegrown spirit, try your hand at this piquant favourite with this recipe from executive chef Lai at Yàn Restaurant. Have it with bowls of steamed rice and other hero dishes, and you'll be all set for a weekend spread.
Kampong chicken with ginger and spring onion: Here's what you need
1 Kampong Chicken, cleaned and gutted
150g of Ginger, peeled and diced
300g of Spring Onion, diced
100g of Shallots, peeled and sliced
150g of Peanut Oil
15g of Sea Salt
Kampong chicken with ginger and spring onion: How to make it
1. Bring a pot of water to boil, cook the chicken in hot water for 25 minutes at low medium heat.
2. Remove the chicken from the pot, let it cool and cut the chicken into small parts, then set aside.
3. Heat up peanut oil in a pan. Add shallots, ginger, spring onion and salt, fry till fragrant.
4. Pour the sauté over the chicken and serve.