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I like mine with lots of ginger and plenty of wok hei. Ok, that's all.
Because the egg pieces have been fried first, its wok hei perfumes the stock wonderfully...giving each spoonful a very pleasant hint of smokiness. The loofah chunks are cooked just right – tender enough yet still firm and crunchy. What a delight...that perfect #flashback to years gone by as I remember fondly growing up eating this dish. Ok, that's all.
My most favourite part of this dish is that glorious crown of spring onion and coriander + the deep-fried, super crunchy, super addicting hae bee (dried shrimps). Someone should pack them up and sell as snacks. Ok, that's all.
Perfectly poached chicken (the traditional method calls for the chicken to be steeped into boiling water a couple of times before letting it sit in warm water until it is fully cooked) reeked of the fragrance of ginger, garlic and spring onion and served with that addicting melange of minced ginger, garlic, sesame oil, chicken fat and some of the poaching liquid. The skin is the best!
Anyway, you see those perfectly sliced cucumber quarters? Please do eat it next time because know that it is someone's daily (unfortunate) routine to slice it that flawlessly...more often than not, it is the most junior person of the kitchen brigade. Like the trainee peeling potatoes in a French kitchen. You know, #justsaying. Ok, that's all.
A simple dish of boiled chicken served with minced ginger sauce. One eat it wrapped with crunchy lettuce. Simple and tasty. $16.90 for a small serving.
Cooked with pepper corn and red pepper, it has a kind of effect on the tongue but without the spiciness. Usual $15.90. But now free with order of Samsui ginger chicken as part of OCBC promotion.
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