Make a difference…

Steamed chicken with ginger and wine is a common dish among the Chinese…but not very long ago, I had the same with some pickled lettuce added and the other day, I did it with ginseng and wolfberries. Well, you may recall how I once cooked steamed pork with cincaluk (fermented shrimps) or what they call balao-balao in the Philippines. This time around, I decided to cook that with chicken instead…

STP's steamed chicken with cincaluk 1

So what I had were some chicken chopped into bite-sized pieces, 5-6 slices of ginger, 2 tablespoons of cincaluk and this time around, I included a red chilli cut into halves and two stalks of serai (lemon grass). I mixed all that together and added half a teaspoon of msg plus a bit of sugar to counter-balance the saltiness of the cincaluk…and put all that in a bowl. Then I filled half the bowl with water and steamed it for an hour or so…

STP's steamed chicken with cincaluk 2

There! Don’t you think it looks nice? Unfortunately, the chilli was not hot so it made no difference whether it was there or not, maybe just to add a little bit of colour and make the dish look nicer, that’s all. But the serai did wonders in enhancing the taste. It tasted really good and my missus and I loved it. I must say that it tasted a lot better than what I had come out with before – steaming meat with cincaluk.

Anybody going to try this?