Shrimp-infused slow-poached chicken from A. Wong - The Cookbook: Extraordinary Dim Sum, Exceptional Street Food & Unexpected Chinese Dishes, from Sichuan to Yunnan (page 184) by Andrew Wong

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Notes about this recipe

  • tekobo on March 27, 2017

    There are a LOT of processes to go through to get the end result. The last process involves cooling the cooked chicken in the fridge for three hours. It is not clear whether you are expected to eat it cold. We treated it like Singaporean chicken rice - we jointed the chicken and warmed it up gently in the oven to just above room temperature. All that said, this is super delicious. Had it with the recommended sesame and spring onion oil plus a good slug of shrimp chilli oil. All served on top of A Wong's singapore rice noodles. Super fab.

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