Some see it as an undercooked fowl, but I assure you it is not so — the skin retains its yellowed follicular appearance because it has been simmered whole, oftentimes in a water flavored by garlic and ginger.
The addition of sauces are key to this dish: chili sauce, freshly-ground ginger, dark soy sauce — all provide depth of flavor to the tenderly-rendered bird. Accompanied by a hearty rice that has been cooked with chicken fat or coconut milk, this simple dish effectively sates hunger sans heaviness.
This video is in Cantonese but it does have English subtitles if you hit “CC”, not sure how accurate the translation is though… better to follow with a recipe on hand.
I have been working on a pitch about spices and my interview with a local spice purveyor, while fun (I smelled, tasted, and gawked at a gazillion of them), left me yearning for a more substantive background in food history.
If I had my druthers, this morning I’d be eating a bowl of rice noodles with pineapple-studded curry sauce (khanom jeen) accompanied by a small portion of jookand a side topping of Sichuan preserved vegetable. A spicy sweet crunchy soft combo.
I make do by eating a piece of roasted halibut with a light soy sauce-mirin blend and white rice.
I can’t find this noodle soup in the city — have you seen it? It is lightly-laden with chewy thin egg noodles, bean sprouts, shrimp, fried shallots, and a shrimp soup base. More delicate in taste than a Hokkien prawn mee.
There is a hawker stall in Old Phuket Town next to The Pearl Hotel that sells only this noodle soup (fujian xia mian). Once the noodles are sold out, he closes shop for the day.
This time my gluttony has been onset by writer’s block. I dislike the traditional form of crafting pitches; there are much livelier ways to address editors with one’s ideas and literary skills — the standard letter seems so passe in the digital age.