Hainanese chicken rice is famous throughout Asia - Photo: Michelin Guide
In his latest article on the Michelin Guide, Mr. Goh See Wah, the third-generation owner of the Hainanese chicken rice restaurant Goh Thew Chik in Malaysia, tells the story of his family's 75-year-old restaurant.
Hainanese chicken rice is delicious without any sauce
Mr. Goh See Wah said that in Hainan (China) there is a type of round, brown-feathered chicken, usually raised to one year old, which when cooked will produce delicious meat.
The chicken is cut into bite-sized pieces, with bones and skin, and is delicious without any sauce.
As the Hainanese settled in Southeast Asia, the dish evolved into a combination of pandan leaves and lemongrass, drizzled with a little soy sauce and a spicy chili dipping sauce on the side, creating what is known today as Hainanese chicken rice.
In Malaysia, the Hainanese have been famous for their cooking since the early 20th century and are often credited with shaping the local culinary culture.
Hainanese chicken rice is delicious without sauce - Photo: Michelin Guide
Hainanese cook well because they cook often.
Goh Thew Chik Hainanese Chicken Rice was opened by Mr. Goh Thew Chik in Malaysia in 1950. It is now run by Goh Thew Chik's two grandsons. While Mr. Goh See Yong, 70, runs the kitchen, Goh See Wah, 69, is in charge of cutting the chicken.
Mr. Goh See Wah is in charge of cutting chicken - Photo: Michelin Guide
Mr Goh See Wah said his family's recipe and technique came from his grandmother, who prepared the chicken Hainanese style: poaching the chicken with garlic and spring onions until cooked without ginger.
Then dip the hot poached chicken into ice cold water in Cantonese style, which helps the meat inside stay soft while the chicken skin becomes firmer, smoother, and crispier.
"For rice, we only use good quality imported rice to cook. First, stir-fry it with chicken fat before adding chicken broth. Then add fresh pandan leaves to create aroma," he revealed.
For the chili sauce, the establishment blends fresh red chilies with shallots, garlic, ginger, and calamansi lime juice.
Mr Goh See Wah said they do not use vinegar because it tastes too harsh and sour. Calamansi lime juice (a citrus fruit related to kumquat) gives a milder sour taste.
Is there a secret family recipe that makes the restaurant's chicken rice stand out?
He believes that every Hainanese family loves boiled chicken and has perfected their chicken boiling technique.
The third generation of Goh Thew Chik chicken rice restaurant - Photo: Michelin Guide
“Our family recipe is not too different from other Hainanese families. We choose chickens of the right age and size (to get the perfect texture when cooked), boil them at the right temperature and time. We know when to take them out, how much water to use (which will be used to cook the rice later), and how much garlic, green onions, salt, and pepper to add,” he said.
According to him, Hainanese cook better than others because they do it regularly, day in and day out. As the saying goes, practice makes perfect.
Mr Goh See Wah also said that customer tastes have changed over the decades. In the past, a customer could devour four bowls of chicken rice at a time, but not anymore.
People are eating less salt and less fat. Many people tend to cut down on starch and eat less rice.
"The restaurant has adjusted the cooking method, reduced the amount of salt and fat in the chicken rice, and adjusted the amount of rice and chicken to suit current customer needs," he said.
Source: https://tuoitre.vn/com-ga-hai-nam-khong-can-them-nuoc-saut-van-ngon-luyen-tap-tao-nen-hoan-hao-20250710165447622.htm
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