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Monday, July 24, 2017


Lovely boiled chicken and a nice, fragrant dipping sauce.  This reminds me of the tender, sweet and tasty Pak Cham Kai served with ginger, garlic and spring onion sauce.  If you love Pak Cham Kai, and preparing a whole chicken is too much to serve a small family, then you can try this recipe.  Just one large chicken breast and it is enough for 2-3 persons.

It’s surprisingly good and I would be contented just to have this with rice. 
Recipe adapted from Chinese Cuisine Cookbook with modifications
[serves 2-3]
1 large chicken breast with skin [fats removed] – cleaned and sprinkle with some salt
1 tbsp chopped ginger or more
1 tbsp chopped garlic or more
1 stalk spring onions – chopped
Sauce [Combined]
1 ½ tbsp soy sauce
2 tsp dark vinegar [Zhejiang Vinegar]
1 tsp sesame oil
1 tbsp hot chilli oil
1 tsp sugar
¼ tsp msg
  1. Bring a pot of water to boil. Put in the chicken breast, boil for 5 minutes, off heat, cover and leave to steep for 30 minutes or until chicken is completely cooked.  Remove and cool. 
  2. Combine sauce in a small bowl, add in the chopped ginger, garlic and spring onions.  Mix well, set aside.
  3. Cut boiled chicken meat into slices and place on serving platter.
  4. Pour some dipping sauce over chicken and leave remaining as dipping sauce.
  5. Garnish with coriander leaves.
Cookbook Countdown

I am sharing this post with Cookbook Countdown Event #19 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively

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