For tonight's dinner I'm cooking Boiled Chicken with different dipping sauces just the way my mother-in-law, Uy Siok Hui had taught me.  She is no longer with us but her memories will linger with me as long as I live. I was lucky to have learned all the different home cooked meals she had taught me from the Fujian province in China where she comes from.  She was a great cook and one of my great cooking mentors.

This dish has a similarity to Singaporean's Hainanese Chicken Rice, although she did not boil the rice with the chicken stock. The sauces were quite a little different too. Instead, she served the chicken stock with some added veggies.  Very simple, yet very delicious.  


3 pounds whole chicken ( I used Brown chicken)
3 fingers ginger, thinly sliced 
1 bunch green onion, cut into 2" 
1 head garlic


Wash and clean chicken with water.  Rub with lots of salt inside and out. Rinse well.  Dry chicken with paper towel. Season with salt then stuff cavity with ginger, garlic, onions and ginger. 

Put chicken in a dutch oven and boil on high for 6 minutes, then lower heat to simmer for 30 minutes.  Turn heat off and let sit for about an hour without opening lid.

Dipping Sauces
Ginger, garlic, and green onion 
Heat a small pan, add the oil, ginger, garlic, green onions, and salt. Cook for about 3 to 5 minutes on medium heat.

Soy Sauce, Sesame Oil, and Sugar 

Boil the soy sauce, sesame oil, and sugar on medium heat for about 3 to 5 minutes.  Mix well.

*Serve with newly steamed rice and with some sliced tomatoes and cucumber. Enjoy!

* Another dish learned from Uy Siok Hui.


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