Mmm… sticky, sweet and tangy. Who doesn’t like barbecue sauce? Chicken, plentiful and easy to prepare, why not combine the two, together? And with that thought in mind, and inspired partially by last months bbq ribs recipe, this leads us onto this weeks recipe. You don’t need to restrict yourself to just the drumsticks, I went for convenience and the fact they were cheap to buy, feel free to mix and match with different cuts, such as wings, thighs and breast for a leaner option, though I’d probably keep the skin on for that slight crispy factor you get, when the good sauce, starts to caramelise and fill the room with that sweet, sweet aroma.
Hiananese Chicken is a comfort food that many South East Asian’s will be familiar with growing up, whether your stuck at home with chronic man-flu, out with friends on a Saturday night, in need of it’s medicinal qualities to counter the redbull and jaegar or travelling on the road and want a touchstone from home.
It’s simple, nutritious and so popular, Singapore considers it a national dish with everyone living there, swearing that they know where the best one can be found.
So what is the secret to this poached chicken, with rice and broth? Read on and find out my interpretation of this homely dish, something you should be able to whip up, with 20 minutes prep work, between an hour poaching, sautéing and boiling rice.
Read the rest of this entry