White cut chicken is so very close to my heart.
When I grew up in the early 70s in Southern China, we lived simply on limited resources. Earning a first prize in school meant a lot to me, as the prize was typically a pencil with a rubber at the end, a real luxury. I would jump for joy if I received a prize of a few new exercise books as they were frequently out of stock at the shops.
My father was a university graduate and a mechanical engineer. The year that I was born, he was ‘redistributed’ to work at a factory 150km away from home. Those days, 150km means a 5 hours journey on a train. My father’s monthly salary was about $60 yuan (approx USD10 based on today’s exchange rate). He kept $30 yuan for himself and sent the rest to us. My mother was a factory hand whose monthly salary was $37 yuan (approx USD6 based on today’s exchange rate). Once a year, our Singapore uncle sent us a little money. My mother would buy some fabric, sew a new piece of clothing for me on my grandmother’s old sewing machine. Our Singapore uncle was very kind to us – he had a large family to support and he was not well off himself.
At the end of each Chinese Luna year, my father was entitled to a 10-day holiday to spend Chinese New Year with the family. As a special treat for the New Year’s Eve family dinner, my father always brought home a farm chicken which cost around $10 yuan. He had to save up for months to buy the chicken. My grandmother carefully slaughtered and poached the chicken, then served it at the Chinese New Year Eve dinner. The chicken was shared among the whole family – grandmother, uncles, aunties and us.
There were only a few pieces for each of us. Grandmother was entitled to the chicken’s bottom, a delicacy. I was the first grandchild born in the house and was entitled to one of the wings – another delicacy. How delicious it was, our once a year white cut chicken feast.
Over the years in Australia I had many white cut chicken dishes – some were delicious, some were cooked without care. I started cooking my own version of the boneless white cut chicken, and my friends always enjoyed the dish.
This recipe is a modern fusion of Chinese & Vietnamese – gently poached juicy tender chicken breast fillet on a bed of fresh Vietnamese style slaw.
Recipe is as follows: Read the rest of this entry »