Kampung Chicken

It takes quite a while to make, but it’s easy in that little skill is required.

First, pour a mug of water into a wok. Add a few slices of ginger, a few pieces of rock sugar, maybe 3 tablespoons of light soy sauce – depending on the size of your chicken and put in the chicken, bring to a boil, cover and lower the heat.

You need to keep turning the chicken, maybe once every 15 mins for a total of 1 hour. If it gets too dry, then just add a little water. While turning for the last time, pour in some Chinese cooking wine.

When the chicken is ready, turn off the heat, let it cool. The meat is so nice and tender that you can then tear the chicken apart with your bare hands. Even those with dentures will be able to enjoy this.


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