The chicken has always been an important symbol in Chinese culture. The first day of the Chinese New Year, for instance, is termed the “Birthday of Chicken”, and even the pronunciation of the word in Mandarin (“ji”) is known to signify prosperity and luck.
In fact, chicken is a common appearance in many Chinese dishes, with chefs choosing to fry, simmer, braise, grill, smoke and roast the bird. As we usher in the Year of the Rooster, here are 8 fancy chicken-themed dishes to check out.
In fact, chicken is a common appearance in many Chinese dishes, with chefs choosing to fry, simmer, braise, grill, smoke and roast the bird. As we usher in the Year of the Rooster, here are 8 fancy chicken-themed dishes to check out.
Double-boiled Chicken with Glass Vermicelli and Wanton served in Claypot at Yan Ting
Eating wontons during the Chinese New Year is a well-kept tradition in China. Here at Yan Ting, executive Chinese chef Tony Wun wraps shrimp and crunchy bamboo shoots in the dumpling skin and boils them for 5 minutes before taking the wontons out to cool. These are then added to chicken soup that has been simmering for four hours, then topped with a sprinkle of wolfberries and served in a pretty claypot dish for diners to enjoy. Yan Ting is at The St. Regis Singapore, 6506 6887.
Fortune Chicken at Summer Pavilion
At The Ritz-Carlton, Millennia Singapore, a specialty dish this Lunar New Year at one Michelin-starred Summer Pavilion is the Fortune Chicken, baked with abalone, shredded mushrooms and preserved vegetables. The entire dish is presented as a big shiny golden egg, with small chicken eggs arranged by the side to mimic a bird’s nest. The chicken is wrapped in lotus leaves and bread that’s then baked in the oven. When it’s taken out, the crust is gently knocked open to reveal aromatic, juicy meat. Summer Pavilion is at The Ritz-Carlton Singapore, 6434 5286. Book here.
Eating wontons during the Chinese New Year is a well-kept tradition in China. Here at Yan Ting, executive Chinese chef Tony Wun wraps shrimp and crunchy bamboo shoots in the dumpling skin and boils them for 5 minutes before taking the wontons out to cool. These are then added to chicken soup that has been simmering for four hours, then topped with a sprinkle of wolfberries and served in a pretty claypot dish for diners to enjoy. Yan Ting is at The St. Regis Singapore, 6506 6887.
Fortune Chicken at Summer Pavilion
At The Ritz-Carlton, Millennia Singapore, a specialty dish this Lunar New Year at one Michelin-starred Summer Pavilion is the Fortune Chicken, baked with abalone, shredded mushrooms and preserved vegetables. The entire dish is presented as a big shiny golden egg, with small chicken eggs arranged by the side to mimic a bird’s nest. The chicken is wrapped in lotus leaves and bread that’s then baked in the oven. When it’s taken out, the crust is gently knocked open to reveal aromatic, juicy meat. Summer Pavilion is at The Ritz-Carlton Singapore, 6434 5286. Book here.
Braised Chicken and Eggs at
Si Chuan Dou Hua
This family of chicks might paint a cute picture, but the tender whole bird braised in a thick housemade sauce is worth digging into for sure. To add different textures to the dish, chef shapes minced prawn paste, scallops and mushrooms into quirky little chick figures that he then places atop slices of hard-boiled eggs. #60-01, UOB Plaza 1, 6535 6006.
This family of chicks might paint a cute picture, but the tender whole bird braised in a thick housemade sauce is worth digging into for sure. To add different textures to the dish, chef shapes minced prawn paste, scallops and mushrooms into quirky little chick figures that he then places atop slices of hard-boiled eggs. #60-01, UOB Plaza 1, 6535 6006.
Deep-fried chicken and mango at Li Bai
Adding his spin to a traditional Guangzhou dish is executive Chinese chef Chung Yiu Ming. Chef Chung first debones the chicken and removes the skin, before stuffing the meat with house-made prawn paste and sandwiching his creation between two slices of skin. The deep-fried golden-brown morsels are then served interspersed with sweet mango cubes, artfully arranged to form an outline of the bird.Li Bai is at Sheraton Towers Singapore, 6839 5623.
Adding his spin to a traditional Guangzhou dish is executive Chinese chef Chung Yiu Ming. Chef Chung first debones the chicken and removes the skin, before stuffing the meat with house-made prawn paste and sandwiching his creation between two slices of skin. The deep-fried golden-brown morsels are then served interspersed with sweet mango cubes, artfully arranged to form an outline of the bird.Li Bai is at Sheraton Towers Singapore, 6839 5623.
Baked Fortune Chicken at Peony Jade restaurant
Beggar’s Chicken is a well-known traditional dish in China, though over at Bib Gourmand-recommended restaurant Peony Jade, the dish is elevated with the use of refined techniques and premium ingredients. Typically, the whole bird is wrapped in a layer of leaves and mud, then left to roast in an open fire. At Peony Jade, only corn-fed chickens are used, as the meat is sweeter and more tender than normal chickens. The whole chicken is paired with abalone, mushrooms and vegetables and baked in a salt crust for six hours so all the savoury juices are kept intact. Executive chef Rick Liew spends another hour molding the golden crust into the shape of a chicken, which is then served at the table with eight golden chocolate eggs. Peony Jade is at Keppel Club, 6276 9138.
Beggar’s Chicken is a well-known traditional dish in China, though over at Bib Gourmand-recommended restaurant Peony Jade, the dish is elevated with the use of refined techniques and premium ingredients. Typically, the whole bird is wrapped in a layer of leaves and mud, then left to roast in an open fire. At Peony Jade, only corn-fed chickens are used, as the meat is sweeter and more tender than normal chickens. The whole chicken is paired with abalone, mushrooms and vegetables and baked in a salt crust for six hours so all the savoury juices are kept intact. Executive chef Rick Liew spends another hour molding the golden crust into the shape of a chicken, which is then served at the table with eight golden chocolate eggs. Peony Jade is at Keppel Club, 6276 9138.
Stewed Chicken and Crab Meat Duo with Red Wine and Chinese Wine at Jade
Think of this dish by chef de cuisine Leong Chee Yeng as the best of three worlds –juicy chicken paired with fresh crab, rounded off with heady notes of wine. Both the crab and chicken are cooked separately, the first in hot wine and the chicken simmered in Chinese wine. The two meats are then flash-fried and added to a rich aromatic stock made by combining chicken soup with a dash of wine.Jade is at The Fullerton Hotel, 6733 8388. Book here.
Think of this dish by chef de cuisine Leong Chee Yeng as the best of three worlds –juicy chicken paired with fresh crab, rounded off with heady notes of wine. Both the crab and chicken are cooked separately, the first in hot wine and the chicken simmered in Chinese wine. The two meats are then flash-fried and added to a rich aromatic stock made by combining chicken soup with a dash of wine.Jade is at The Fullerton Hotel, 6733 8388. Book here.
Braised whole chicken with sea treasures in claypot at Min Jiang
Over at Min Jiang, a whole spring chicken is married with the flavours of the sea in a twist on the traditional pen cai. The chicken is first flash-fried, then braised for an hour. Australian 10-head abalones, dried oysters, Chinese mushrooms, and house-made shrimp and minced pork balls are cooked in a separate pot, before all the ingredients are combined and steamed for 45 minutes before serving. Min Jiang is at Goodwood Park Hotel, 6730 1704.
Over at Min Jiang, a whole spring chicken is married with the flavours of the sea in a twist on the traditional pen cai. The chicken is first flash-fried, then braised for an hour. Australian 10-head abalones, dried oysters, Chinese mushrooms, and house-made shrimp and minced pork balls are cooked in a separate pot, before all the ingredients are combined and steamed for 45 minutes before serving. Min Jiang is at Goodwood Park Hotel, 6730 1704.
Tea-smoked Chicken at Peach Blossoms
Cherry Garden welcomed new executive Chinese chef Francis Chong Wei Choong last year, whose first Chinese New Year menu includes smoked chicken, a well-known dish in Guangdong. One of chef Chong’s signature dishes on the menu is a tea-smoked duck, and Chong has smartly swopped birds for this Chinese New Year. The chicken is dipped in a special braising liquid for about 50 minutes, then smoked over lychee wood and long jing cha (green tea) so the succulent meat is infused with a sweet fragrance. Peach Blossom is at Marina Mandarin Hotel, 6845 1118. Book here.
Cherry Garden welcomed new executive Chinese chef Francis Chong Wei Choong last year, whose first Chinese New Year menu includes smoked chicken, a well-known dish in Guangdong. One of chef Chong’s signature dishes on the menu is a tea-smoked duck, and Chong has smartly swopped birds for this Chinese New Year. The chicken is dipped in a special braising liquid for about 50 minutes, then smoked over lychee wood and long jing cha (green tea) so the succulent meat is infused with a sweet fragrance. Peach Blossom is at Marina Mandarin Hotel, 6845 1118. Book here.
