Today I am sharing Sliced Chicken with Chicken Livers and Ham is one of the top ten famous Cantonese dishes.
Satay ( SAH-tay, in USA also SA-tay), or sate in Indonesian and Malay spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. The earliest preparations of satay is believed to have originated in Javanese cuisine, but has spread to almost anywhere in Indonesia, where it has become a national dish. Indonesian satay is often served with peanut sauce – a sauce made from peanut butter, and is often accompanied with lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes. It is also popular in many other Southeast Asian countries including Brunei, Malaysia, Philippines, Singapore and Thailand. It also recognized and popular in Surinam and the Netherlands. In Sri Lanka, it has become a staple of the local diet as a result of the influences from the local Malay community.Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; bamboo skewers are often used, while rustic style of preparations employ skewers from the midrib of the coconut palm frond. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Satay can be served in various sauces; however, most often they are served in a combination of soy and peanut sauce. Hence, peanut sauce is often called satay sauce. It is popular as street food, and it can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or at traditional celebration feasts.
Sliced Chicken with Chicken Livers and Ham Recipe
Clean the chicken, don’t cut the chicken, if you like to eat it, you can keep it
Sprinkle about 2 grams of salt on the chicken body and belly.
Cut ginger into slices
Take half of the ginger slices and stuff it into the chicken stomach, it can remove the fishy smell very well
Fill a large pot of water, throw the remaining ginger slices into the pot and bring to a boil, add 2 tablespoons of salt after the water boils, about 4 grams
Put the chicken into the pot, turn to medium heat to soak, lift the chicken out for about 5 minutes, pour out the soup from the chicken belly so that the temperature inside and outside of the chicken is about the same, then put the chicken back into the pot and cook for 10 minutes ( 15 minutes in total)
Clean cutting boards and kitchen knives and sterilize them with boiling water
Fill a pot of water with a large bowl of ice cubes
Soak the chicken in ice water for about 2-3 minutes (the chicken soaked in ice water will become firm and the chicken skin will be crispy)
Put the ham in the chicken soup and cook for about 2 minutes
Deboning the chicken, starting from the chicken breast.
After the chicken is cooked, cut it into evenly sized pieces. I cut larger pieces here, because I just eat it myself, so I don’t have to pay much attention to it.
Cut the ham into thin slices, the size and height are about the same as chicken nuggets
The next step is to set the plate, a piece of chicken and a piece of ham until it is full (I haven’t used up one chicken, and there is still a small half left)
Clean the cabbage and simply cut off the leaves
Put the cabbage in the chicken soup and blanch it for a minute or so
Steam the chicken for about 2 minutes before the chicken is out of the table (you can also not heat it, because it is all cooked)
Don’t dump the soup on the plate
Then put the cabbage on the plate.
Adjust thickening sauce: 1 spoon of starch + 1 spoon of chicken essence + about 100 ml of chicken soup, stir well
Heat oil in a pan, pour in the prepared thickening sauce
Add about 2 grams of rice wine and bring to a boil
Pour the thickening sauce into the chicken pieces and choy sum and it’s done
Tips for Sliced Chicken with Chicken Livers and Ham
Reminder: The time for soaking the chicken is controlled at about 15 minutes. This time, the chicken is just cooked through. If the time is too long, it will affect the tenderness and tenderness of the chicken.