This is the Singapore national dish #1, I have no less than 5 recipes in this blog, this one is in English for international food lovers – believe me, I haven’t found any cuisine with Chicken (Chinese, French, Japanese, Korean, etc) which can beat this national dish – besides, this is a cheap food (S$3 a plate in any hawker center).
Every Singaporean should learn how to make this dish when entertaining overseas guests. Even as a novice (30 years ago), by following the simple recipe steps, I could make this dish with only a rice cooker (big enough to dump in a 1-kg size chicken) to surprise my French professor and his wife, 3 French colleagues at 2 separate home parties as their Main Menu dish.
Singapore Char Kway Teow no longer uses Chives (韭菜) now, replaced by Chai Sim (菜心) – that was related to the history in 1950s/60s when gangsters used to frequent these stalls without paying (吃霸王餐), who demanded the hawkers to cook without chives – as chives are not good for their wound healing after gang fights.
芙蓉(全麦)粿条 Foo Yong Kway Teow:
Tip: 镬气 (Wok Hei) – 撒酱料在镬(锅)沿(edge), 不是食物(粿条)里。
Tip for tight chicken skin (not easily break): bathe in hot boiling water before cooking.
Tip for juicy chicken meat: high heat to boil 15 mins, then turn off heat, simmer 35 mins. Take out chicken to soak in ice water.
Few wives followed these Secondary School Home Economics (家政课) Book guidelines – like all subjects learned in schools are forgotten after exams!