"Keong Choong Cho Yin Kai" - or Steamed Chicken in Ginger sauce - served by the brothers at Public Pusing Restaurant in Ipoh is a family favourite. We never failed to order this dish whenever we get to dine there.
It has taken me quite a while to come up with a version that is close to theirs. I have to confess that over many visits and some clever conversations with the waitresses, tips can be had. I just piece it all together and experiment till I get the dish closer to their version.
I am happy to share this recipe here. It is slightly different from the recipe I shared in my cookbook, Mum's Classics Revived.
Ingredients
For the sauce
Half a bowl of oil
A bowl of blended Bentong Ginger paste
1 Tbsp Oyster Sauce
1 Tbsp Soy Sauce
1/2 tsp dark soy sauce
1 Kampung Chicken, cut into very small pieces
Marinate in
3 Tbsp of Soy sauce
3 Tbsp of Chinese Wine
1 tsp corn flour
Ingredients
For the sauce
Half a bowl of oil
A bowl of blended Bentong Ginger paste
1 Tbsp Oyster Sauce
1 Tbsp Soy Sauce
1/2 tsp dark soy sauce
1 Kampung Chicken, cut into very small pieces
Marinate in
3 Tbsp of Soy sauce
3 Tbsp of Chinese Wine
1 tsp corn flour
Preparing the chicken
Cut the chicken into very small pieces. Blanch the chicken pieces in boiling water for about 3 minutes. Marinade in the soy sauce, wine and corn flour for about 30 minutes or so.
Preparing the sauce
Peel the ginger. The blitz in a strong blender till it is very fine. Pour the paste into a strainer and press on it to strain the juice out. The ginger juice can be used for another dish.
Heat up a wok or pot, add the oil. Then add the ginger paste, oyster sauce, soy sauce and dark sauce. Stir and simmer for about 20 minutes.
Preparing the dish
Add the sauce to the chicken and stir to mix. Lay out the chicken in one layer on a steaming dish.
Prepare the steamer beforehand. You want to steam the chicken in high heat.
When the steamer is ready, steam the chicken for 20 minutes.
Serve immediately, garnished with strips of spring onions and coriander leaves. It can be served with rice but I enjoy it best by eating it "neat."
Cooking notes:
- I recommend you use Bentong ginger as it has a strong flavor. If not, you can use other types of old ginger. You can also choose to use a mix of young and old ginger.
- Kamping Chicken is better for steaming (compared to the normal broiler) as the skin is thicker and firmer plus the meat is tastier (more “chickeny”).
- Don't marinate the chicken in the ginger sauce beforehand as the meat will be mushy.
- Blanching ensure the scums are removed and it will also firm up the skin and meat. This is similar to how chicken is prepared in other recipes, ie Hainanese Chicken or Roast chicken rice.
