I was going to take this into work yesterday, but as it was my final day, I felt I had to have for one final time Singapore Fried Rice from the take away opposite. It was disappointing to say the least. A bit like working for that company for 18 months. Can you sense the bitterness in me.
Anyhows I have had a yearning for Hainan chicken for a while now, no idea why, but this urge was brewing so I thought I would quench it.
So a small poussin was poached for half an hour in some simmering stock that I had left over from my daily noodle soups.
Once cooked the chicken is plunged directly into some iced water. This keeps the skin a little flabby and jelly like, as my Singaporean friend says it has to be. Whose to argue.
The stock therefore seasoned with a little salt and mirin vinegar makes a perfect soup, and with the rice (cooked in some of the stock) makes a great quick and easy lunch.
It's a shame I never had this yesterday for lunch as it would have been more memorable than my Singaporean fried rice I ate.
My last day was a day of two halves. I was so glad to leave, but very sad to be leaving some good people behind. It was all a bit emotional.
But my new life starts now, all i have to do now is find another job. Easy huh?