Lunch coming soon.
Anyone for chicken lice?
ah LindaChew, i miss "her"
roasted chickens. u take fire and u happy roast them. LOL
why so complicated? (:
the things u dont see are the cleanest...
I am a bit puzzled, the process of pumping air between the skin n flesh is usually for roast duck. This is one of the process of cooking peking roast duck, which also includes dipping it in a malt-sugar solution and drying for 24hrs.
Chicken rice store usually sell 2 type bai (white) or sao (roast) chicken. If i am not wrong, it is not true roast chicken. it is actually the bai chicken, hang to dry and cool, then deep fried in oil till it is nice and brown.
from what I know, there is no process of blowing air into the chicken. Bai chicken is actually boiled in hot water with spring onion and ginger and then dipped into ice cold water to create the soft texture.
Pls correct me if I am wrong.
Miss the good old days of road-side hawkers and more 'au naturel' replete with all the friendly bacteria and foreign bits. It was more the viruses that caused problems. Who can even remember traditional home-made laksa with ground up worms in it?
Now it's tons and tons of chemicals and additives. I'm not sure which is worse actually.
Actually, many natural ingredients used in local fare are really interesting, from a culinary-cultural perspective. I am certainly no expert in this, and I am sure some of the older members with die-hard and hard-core traditional grandmothers who ruled their coops and kitchens with an iron fist would be able to share a lot more.
I would be seriously tempted to take worms and other natural ingredients over the chemical-dump that many dishes are today, prepared the olden way of course! But to be cynically realistic, even the worms and plants these days are all bombarded with chemicals. Haiz!
Anyway I worked in a restaurant kitchen before (waiting for exam results) and believe me: you don't want to know what goes on in the back.
Last edited by cks2k2; 5th March 2010 at 03:41 PM.
And I've never met in MY ppl selling fake sao chicken (fried bai chicken). Maybe only in SG.