Poached Hainanese Chicken
30 mins
5 SERVINGS
INGREDIENTS
Poaching Stock
- Sadia Chicken Griller
- Water 5000g
- Pandan Leaf 300g
- Ginger – sliced 50g
- Salt 30g
- 3 Chicken Cubes
Soya Sauce for Chicken:
- Sesame Oil 30g
- Light Soya Sauce 50g
- Seasoning Soya Sauce 10g
- Coriander Leaves 50g
- Rock Sugar 30g
- Poaching Stock 300g
METHOD
- Add all ingredients in a stock pot & bring to a boil for 10 mins
- Add in whole chicken griller, turn off the fire and cover with lid
- Remove chicken after 20 mins and soak chicken in ice bath for 10 mins (ready to serve)
- For Soya sauce, mix all ingredients in a sauce pot and bring to a boil till rock sugar is dissolved
- Set aside to cool down (pour sauce over chicken before serving)
Chicken Griller (Without Giblets)
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
Eric Teo, Local Celebrity Chef
Singaporean bubbly Celebrity Chef Eric Teo brings 30 years of culinary experience to the F&B industry in Singapore with the position last held as an Executive Chef of Mandarin Oriental Singapore in 2011. Over the years, Teo’s achievements with a host of awards and recognition accolades including the World Gourmet Summit Executive Chef of the Year 2006 , 2008 and 2009 which walked him into the Awards of Excellence Hall of Fame in the year 2010 . That same year, Chef Teo was named Best Western Cuisine Chef at the Hospitality Asia Platinum Awards.
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