Now, this is one very simple dish…
…that you may want to try cooking.
Firstly, I marinated the chicken with cincaluk (fermented prawns) – if you are not crazy about the stuff, you may want to substitute that with salt and msg or chicken stock but it does give the dish its very special sweetness and fragrance.
As you can see, my missus had asked to seller at the market to chop up the meat into bite-size chunks and remove all the skin as well – she insists that all the fat is there and it is not healthy to eat that. I also added 4-5 slices of ginger and one serai (lemon grass) that had been cut into shorter lengths and the end was bruised for use…
I did throw in two small chilies too but that would be optional and I need not have bothered as they were not hot at all so much so that they might as well not have been there,
I did not add any water but there would be a bit of it from the meat after having washed it before use. Instead, I poured in some tuak (traditional Dayak ethnic rice wine), around one third of the meat. If you do not have tuak, I would think a good alternative would be the Chinese white wine that is used in cooking kacang ma chicken. Somehow, I have the feeling that the Foochow red wine would not be that compatible if, like me, you are using cincaluk in the dish.
Putting the casserole into the wok, I steamed it for around an hour. This was what it looked like after 30 minutes…
…and as you can see, the soup had already started to fill up in the process of the steaming and you can bet that when it was done, it would be so very nice.
After an hour, it was ready to be served. Now wasn’t that easy? Just mix the meat with the cincaluk, ginger and serai (and chillies), add tuak and steam…and it’s done!…
…and by then, there was a lot more soup to savour. I must say that it went absolutely well with rice and I just had to control myself from going for a second helping. Of course , you may want to add other things to enhance the taste but the main idea of this dish is to come out with something absolutely hassle-free and yet really very delicious.
There was some left over so the following morning, I decided to cook some mee sua and serve it with the soup…
…and boy!!! It was like…WOW!!! So very nice…and I sure wouldn’t mind having that again…and again…except that I’ve run out of the best Bintulu cincaluk. Hint, hint…anybody? LOL!!!
By the way, if you’ve noticed, I’m getting to be pretty good at cooking poached eggs now…
…except that I would have to learn to be more gentle with it – the yolk got exposed a bit. I watched some video clips on how to cook it and I saw that they were not much better – some even resorted to trimming away the uneven white edges with kitchen shears…but no, I’m not running a cafe so I wouldn’t bother to go through such lengths.
Well, as they say, if at first you do not succeed, try and try again…and I did hear somewhere that it is best to marry a teacher – they will make you do it again and again till you get it right. LOL!!!
...STILL CRAZY AFTER ALL THESE YEARS! 
Oh yes i agree that you make the best poached eggs that look yummy & thick! I love that.
Marry a teacher?? I would say that they are like perfectionists……
You married one too, right? Or was it somebody else…can’t remember.
Muahahahahahaha….ROTFL…
Hmmmm…funny, eh? 😉
Why the title is intoxicated? Too many tuak? Hehehe. Yess, the egg poached is getting perfect. Keep practising and I hope your missus won’t complain to see you making poached egg everyday. Lol.
Hahahahaha!!! Everytime running out of eggs. Btw, you can cook this too – minus the tuak or wine of any kind – I’ve cooked that before…and it is very nice as well. I think it’s the good Bintulu cincaluk that makes all the difference.
Hehehe, I cooked this before!!! =]
You have? With cincaluk and tuak? Gee!!! Didn’t know there are people eating it this way. Not with the Malacca cincaluk, I hope – so salty and not fragrant.
Perfect practice makes perfect poached eggs. Kudos
Perseverance! 😉
Hey, your poached egg has improved a lot! I am going to try this steamed cincaluk chicken. I still haven’t opened my bottle of cincaluk.
Bottle? Malacca ones? I had some here:
https://suituapui.wordpress.com/2013/06/01/ginger
Not as fragrant as our Bintulu ones and very very salty – don;t add too much!
My kind of dish, easy peasy. Will definitely in my list. Cincaluk, I am in for it. This dish looks absolutely awesome. I remember when I was in primary school, everyday my maths teacher ask our class to say the timetable before class starts. Does your missus make poached egg as good as yours?
Nope, I’m the eggspert in the house. Muahahahahaha!!!!!
I would like to try your cooking on the chicken…. marinate with cincaluk.. hmmm.. I can imagine the taste now… must add tuak too? Perhaps I can substitute that with white wine? hahaha… i wonder when I will cook that.. must buy cincaluk first… 🙂
Not too sure about the cincaluk over there – had some Malacca ones once – not as fragrant. Don’t add too much as it is very very salty. Have to fly over here and bring home some Bintulu ones – simply the best! 😉
Where can you buy tuak? Can you do a recipe for it? 😊 Thanks!
Sorry, I don’t know how to make tuak – I got mine from a friend at the longhouse at Rantau Kemeding, Kanowit, a very good one. I think you can google for the recipes…or you can buy the commercially-produced ones like this one here:
http://sixthseal.com/2005/12/copial-tuak-rice-wine-review
Lol….I jadi tukang makan cukup la .ask me to cook this sure kaput
So easy, how to possibly kaput? Hey!!! Have you tried the cincaluk I brought over for you people? That one’s from Miri – very nice also but the bubuk (shrimps) rather small. Come, give it a try – skip the tuak – even without it, it will be nice!
That is a simple dish. Never like cincaluk so like you said I can substitute with chicken stock. :p I have a lot of white and red wines here, ready to be used for my confinement. Lol!
you are sure getting better with the poached egg. Keep it up!!
Ya, getting there! Now, if you are not using cincaluk, it would be nice to use the Foochow red wine instead with just chicken and ginger. My MIL cooked that before and I loved it.
Perfect title for a perfect intoxicated bowl of yummies! You made a perfect poached egg, you must teach me how to do that when you next come to KL:) My regards to Lucy and Melissa.
Nah!!! I’m sure you can do it perfectly… Shy lah mine, so miserable one. Long time haven’t seen you around – hope you’re doing well…and your mum, Gary and Nick too. Cheers!
Arthur, For now I am only maintaining my Facebook Page https://www.facebook.com/pages/QUAY-PO-Cooks/200936679919462 to share my food pictures and recipes. I am taking a break from blogging, at least until I stop limping around. Do drop by and say hello 🙂 Mum, Gary, Nick including yours truly are all well. Thanks for your kind thoughts.
Yes, I do see your regular updates on Facebook. Hope you’ll recover completely soonest, no more limping around.
STP good morning.
Morning to you too…
I have to say your poached egg is very nicely done.
Thank you, thank you… Slowly but surely.
Hmm, seems like you are really good at cooking a perfect poached egg now… share your recipe on how to cook a perfect poached egg? 😀
Nothing much to it – just drop the egg into boiling water. Hehehehehehe!!!!
Hee, hee… intoxicated is not a word I was expecting to see on your website 😉
LOL!!! Why? Because I don’t drink? I don’t mind wine in dishes though – sure would add to the fragrance and taste.
No, thank you.. i would prefer the version without the wine, just the very basic ginger and onions.. don’t know why, just not fancy rice wine in cookings, hehe!!
No, not even those sweet succulent steaks with red wine sauce? Yummmmmmm!!!! Ummm…onions? What onions? You add ginger and you add onions as well? I would probably do that in chicken stews…
angmoh wine i like, but don’t really like chinese rice wine, maybe because they are stronger?? ooopss, i mean spring onions.. ginger and spring onion always make good combination don’t you think so??
You memang more into angmoh cuisine…got class one. Hehehehehe!!!! Spring onions with ginger dishes? Can’t say I’ve had that. Hehehehehe!!!! 😉
i’m bookmarking this post… but the sad part is i need to replace the cincaluk with salt and msg cos parents are allergy to cincaluk 😦
Would be nice too…minus the nice sweetness & fragrance of the cincaluk, of course.
this chicken dish is so simple to prepare! Am gonna try it very soon. thanks for sharing!
Anything that spells W-O-R-K, that’s not for me. I’m lazy… 😉
yes, it looks like by the end of this month, you’ll seriously be able to give classes on making great poached eggs! 😀 nice recipe, i like chicken dishes that taste homemade with not too much effort but a lot of care and thought 😀
Personally, I find this a lot nicer than some of those herbal chicken soups – even my own, the ones that I cook myself.
I did something similar using chinese rice wine, cincaluk, ginger, cili and lemongrass but I grilled the chicken instead 😀
Bet that tasted great…but the soup goes absolutely well with rice – will have to exercise much self-control not to go for a second helping.
simple and delicious
Sure is, on both counts.
We can’t get tuak elsewhere, you know.
Does it taste okay if we substitute it with rice wine or white wine?
I think white would be quite compatible…not red…or bacardi or vodka even.
The bowl of mee sua is so tempting…
It was really nice, loved it!
boss 1 bowl pls~ XD
Here you are, come and get it! 😉
Chicken with tuak, nice?? I think i have not tried tuak before. But, cincaluk, a no no for me. Wow..your poached egg look beautiful !!
It does, eh? Getting better at this… Hehehehehe!!!!
You’re coming along quite nicely with your poached eggs. I know you’ll master the technique. I bet that dish was very flavorful. Occasionally I make something similar to this for my daughter. It doesn’t last long.
My six year old nephew is here for the week. I’ll believe I’ll make something similar to this while he’s here. He’s a very picky eater, so I’ll be curious to see if he eats the dish. Fortunately, he’s gobbled everything I’ve prepared although some of the dishes he never tried before. With a recent dish I made he said, “I don’t like that Aunty Opal!” My response, “Try it before you say that, You might like it.” He tried it and liked the dish I prepared.
I believe I’ll toss everything into my small pressure cooker. I must say that’s one of my favorite purchases. Cuts down on the cooking time and leaves everything so tender. 🙂
Yes, getting pretty good at it but sure need a lot more practice, obviously. I saw a presto on sale on Facebook – 2 litres…and halfway through ordering, I changed my mind. I’m so old school – not into online shopping. 😛
one of my mother’s favorite foods is poached eggs on toast!
I never had that before – used to have egg sandwiches with mashed hardboiled egg inside or thinly-fried omelette…until lately when I had the chance to go for western breakfast and tried things like their Egg Benedict and stuff. We did have poached eggs in our soupy dishes though – like with our noodles but not on bread.
I was just watching the Axian’s show last week about dishes in Sarawak and now I know what is Kacang Ma! hehehehe
LOL!!! Usually for ladies during confinement. Those herbs are great, I hear. I love it…but not on very hot days – heaty.