Cooking the "Naked-Neck" Chicken: Steamed in Ginger Sauce and Fried inGarlic, Pepper and SaltMonday, October 22, 2012
As with always, start with the best chicken you can find. Some of you overseas should have easy access to great free-range chicken. Here, I prefer to use the "naked-neck" chicken as the meat is firmer, sweeter and flavorful. You can find out more about this chicken from Toh Thye Sun's farm which sells this Anxin brand. You can also source this "naked neck" chicken from the wet market. Just talked with your regular chicken seller. They are often sold as "Kampung Chicken." Dr Leslie Tay has also blogged about this chicken here.
I steamed some of this Anxin chicken with garlic sauce (the recipe here). In fact, steaming is one of the best ways to retain the flavours of the chicken.
|Anxin's naked neck chicken is perfect for steaming|
You can also steam the chicken whole (rub in some salt first) for about 40 minutes and it will be very tasty.
I have always liked the Chinese-style Fried Chicken without using any thick batter. My Mum used to do that once in a while and it is of course a dinner favourite.
The recipe is very simple. You must not be squirmy about deep frying though.
Cut chicken into medium size pieces (i.e. wing and drumstick are halved). For 1 chicken, marinate in one teaspoon of salt, 2 teaspoons of sugar, some white pepper and 4 teaspoons of chopped garlic. Add a glass of water. Leave it in the fridge for an hour, preferably 4 hours.
Then add half a bowl of rice flour (corn flour will work too). Heat up the oil in a wok or pot. Deep fry till golden brown (about 10-15 mins). Best to serve it hot.