Listening to his clients who wished more healthy choices led this hawker to ditch his specialities of roast rooster and poached rooster in favour of soya sauce rooster in August final yr.
Now, 57-year-old stall proprietor Tan Cheng Hiang of Kim Kee Hong Kong Soya Sauce Chicken Rice and Noodle has two dishes on his menu which the Health Promotion Board (HPB) has recognized as more healthy selections.
The stall’s Soya Sauce Chicken Noodle ($three) and Soya Sauce Chicken Ipoh Hor Fun ($three) carry the HPB’s Healthier Choice Symbol and Lower In Calories label.
To qualify for the Lower In Calories label, a dish has to include 500kcal or much less. A typical dine-out meal comprises 700 to 800kcal, whereas the advisable each day vitality consumption is 2,200kcal on common for males and 1,800kcal for girls.
The soya sauce chickens, strung in two rows, glisten invitingly underneath the highlight of the store’s glass show and style pretty much as good as they give the impression of being.
Mr Tan began his stall promoting Cantonese-style roast rooster and poached rooster in 2010 at a espresso store in Jurong East. Last yr, he determined to concentrate on soya sauce rooster when he moved to its present location at Yuhua Market and Hawker Centre in Jurong East Avenue 1.
He says in Mandarin: “I wanted to focus on authentic traditional Cantonese-style chicken that is healthier than roast chicken.”
Mr Tan’s soya sauce rooster relies on a household heirloom recipe from Hong Kong. His buddy’s mother and father, who ran a profitable eatery promoting soya sauce rooster noodles, had determined to retire and gave him their recipe.
“They had only one condition for me – that I must help keep their traditional recipe alive,” says Mr Tan.
When he first acquired the recipe in 2014, Mr Tan practised braising 5 soya sauce chickens each day for 2 months. Although he had learnt the Cantonese technique of roasting and poaching rooster in 2004at a rooster rice stall, it nonetheless took him many makes an attempt to get it proper.
Braising requires cooking at a low, even temperature and the timing should be exact, in order that the meat is cooked via whereas holding the pores and skin intact, he explains.
Mr Tan improvised the recipe by utilizing rooster stock as an alternative of plain water as a base for the braising liquid.
For the $three more healthy alternative choices, clients get both rooster breast meat or the higher thigh portion of the rooster leg. Remove the pores and skin for a leaner meal. The rooster meat is tender, juicy and fragrant with spices.
Mr Tan shuns lard in his cooking, utilizing solely a little bit sesame oil and shallot oil to flavour the noodles. The top-grade egg noodles are blanched to the best diploma of springiness. The slippery-smooth Ipoh hor enjoyable retains a slight firmness and doesn’t break simply when lifted with chopsticks.
Each plate of noodles or Ipoh hor enjoyable comes with a beneficiant serving of recent, crunchy cai xin. Mr Tan serves every order with a facet bowl of easy vegetable soup constituted of rooster stock, cabbage and carrot.
He says: “I don’t mind absorbing a little more cost as long as my customers are happy. The cabbage and carrot are inexpensive and add natural sweetness and more nutrients to my chicken stock. My regulars tell me the soup gives them the feeling of eating a home-cooked meal.”
KIM KEE HONG KONG SOYA SAUCE CHICKEN RICE AND NOODLE
Where: 01-175 Yuhua Market and Hawker Centre, Block 347 Jurong East Avenue 1
Open: eight.30am to 7pm each day. Closed on Mondays. Closed for Chinese New Year from tomorrow to Feb 26.