When my mother and I returned to our ancestral village of Kaiping (Hoiping), we were impressed to hear that my cousin’s son, Tan Songfa, was operating a successful food stall in town. The twenty-four-year-old and his two partners had a thriving business and when I visited the place I could see why. It is a modest shop, with a few chairs and tables set up. It has a pleasant river view, and the air is cool, and above all, the food is cheap, simple, and deliciously satisfying.
The limited menu included spareribs with rice and yellow eel with rice, both cooked in clay pots over charcoal. The young chefs also offered quail soup, chicken soup, stir-fried preserved vegetables, and braised pig tail, all cooked on a wok heated by propane gas. It was simple fare at its best. I was especially impressed by this chicken rice dish.
Put the rice in a clay pot or medium-sized pot. Pour in enough water to cover the rice about
Coarsely chop the chicken and combine it with the soy sauces, rice wine or sherry, salt, sesame oil, and cornflour.
Heat a wok or large frying pan until hot. Add the oil and ginger and stir-fry for 10 seconds. Then add the chicken and stir-fry for 2 minutes. Then pour the mixture on top of the rice, cover, and continue to cook for 10 minutes.
Just before serving, drizzle the soy sauce on top of the chicken and rice and garnish with the spring onions.
© 1990 Ken Hom. All rights reserved.