by NG PUI YEE EVELYN [1101109888]
Ipoh Bean Sprout Chicken
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The only one topic that can reunite all Malaysian expats around the world together has to be food.
Ipoh is famous for its food, due to the relatively mineral-rich water (high alkali content) owing to its location on top of a large karstic formation, makes the food especially tasty. Tourists and locals are willing to travel interstate for hours just to have a taste of the delicious food this town has to offer.
Ipoh Bean Sprout Chicken (芽菜鸡)
Ingredients:
Poached Chicken
1 whole free range chicken
3 cloves garlic (halved)
2 green onion stalks (scallions) chopped into 10cm lengths
1 tbps black peppercorn
1 tbps goji berries (wolfberries)
1 bowl of ice water
Blanched Bean sprouts
250gram bean sprouts (root discarded preferably)
Methods:
Poached Chicken
1) Bring a large pot of water to the boil. Make sure the pot is deep enough to submerge the entire chicken with the lid on.
2) Place garlic, scallions, peppercorns and goji berries into the cavity of the chicken.
3) When the water has boiled, remove the pot from the heat and place the chicken into the water, neck first. Put the lid on and leave the chicken to stand for 1 hour.
4)Then lift the chicken out of the water and set aside, as we need to boil the water again for its second bath.
5) Bring the pot of water to the boil again. Remove the pot from the heat and put the chicken back in for another 30 minutes bath. The chicken should be cooked by now but sometimes the bone can be still bloody when cut up. If you prefer it to be fully cooked, add an extra 30 minutes for the second bath but the texture of the chicken might be slightly different.
6) Act quickly; transfer the chicken to a large bowl of ice water to stop the cooking process. Important! Do not discard the pot of water bath! It is now a perfect pot of chicken stock ready to be used for the noodle soup later.
7)Once the chicken has cool down, discard all the mixture in the cavity. Rub sesame oil and soy sauce all over the chicken and it is ready to be cut up. Garnish with chopped red chillies and scallions, and a good sprinkle of white pepper powder.
Cuisine's Location Map: Restaurant Lou Wong Tauge Ayam Kuetiau
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