erection2015
Alfrescian (InfP) + C
- Joined
- May 20, 2011
- Messages
- 13,972
- Points
- 113
ever tried ? Yummy.
-
IP addresses are NOT logged in this forum so there's no point asking. Please note that this forum is full of homophobes, racists, lunatics, schizophrenics & absolute nut jobs with a smattering of geniuses, Chinese chauvinists, Moderate Muslims and last but not least a couple of "know-it-alls" constantly sprouting their dubious wisdom. If you believe that content generated by unsavory characters might cause you offense PLEASE LEAVE NOW! Sammyboy Admin and Staff are not responsible for your hurt feelings should you choose to read any of the content here. The OTHER forum is HERE so please stop asking.
hainese chicken chop
- Thread starter erection2015
- Start date
- Joined
- Jun 18, 2009
- Messages
- 11,702
- Points
- 83
erection2015
Alfrescian (InfP) + C
- Joined
- May 20, 2011
- Messages
- 13,972
- Points
- 113
haha hainese guys are the shorter guys....the taller ones are hainanese :p
erection2015
Alfrescian (InfP) + C
- Joined
- May 20, 2011
- Messages
- 13,972
- Points
- 113
- Joined
- Jul 15, 2010
- Messages
- 6,204
- Points
- 0
not longer or shorter meh ?
erection2015
Alfrescian (InfP) + C
- Joined
- May 20, 2011
- Messages
- 13,972
- Points
- 113
- Joined
- Jul 15, 2010
- Messages
- 6,204
- Points
- 0
- Joined
- Aug 29, 2008
- Messages
- 26,637
- Points
- 113
Hainanese chicken chop? I've only heard of hainanese chicken rice and pork chop.
erection2015
Alfrescian (InfP) + C
- Joined
- May 20, 2011
- Messages
- 13,972
- Points
- 113
its a first for me too...but apparently this dish is quite popular in the klang valley area.
- Joined
- Aug 29, 2008
- Messages
- 26,637
- Points
- 113
To cater to the indigenous non-pork eating customers maybe?
- Joined
- Jun 21, 2010
- Messages
- 34,793
- Points
- 113
remembered on roadside stall behind capitol cinema.....30 years ago. Hainanese are the best cooks.
- Joined
- Jun 21, 2010
- Messages
- 34,793
- Points
- 113
got to any cook food stall run by hainanese sure can order....
erection2015
Alfrescian (InfP) + C
- Joined
- May 20, 2011
- Messages
- 13,972
- Points
- 113
a little bit of background.
Yut Kee on a Saturday morning is a blend of chaos and restlessness as customers linger outside the 84-year old Hainanese coffee shop, waiting for a table. This is how it usually works: You surrender your name at the counter and much like a bank, your turn is called chronologically. When you finally get a table, you’ll most likely be sharing it with a noisy family or a pair of teenage lovebirds.
Once the food hits the table, however, the initial stress becomes worthwhile. Yut Kee’s pièce de résistance is the chicken chop, a preserved recipe from 1928 consisting of a slab of deep fried chicken drenched in rich caramel-coloured onion gravy. The chicken is consistently well-battered and is served with a wholesome side of potatoes, carrots and peas. A tinge of Worcestershire sauce gives the gravy a subtle lift, which tastes sublime slathered over the crispy chicken.
While Yut Kee’s chicken chop is one of the more famous in the Klang Valley, they are not the only purveyors of the dish, widely known as “Hainanese chicken chop.” But how exactly did chicken chop in an onion gravy become a Hainanese speciality?
Hainanese communities first migrated to Malaysia from the Chinese island of Hainan in the mid-19th century. Although they form only a small Chinese diaspora in Malaysia, their kopitiams soon spread their distinctive cooking style through the country. Many of the Hainanese cooks and coffee shop operators were under the service of the British colonial masters, and since meat and potatoes were popular mealtime options for the British, the Hainanese chicken chop was born: a fusion of both Chinese and Western flavours.
Despite the British inspiration, it’s difficult to track down the chicken chop in Western countries – or indeed in China. So can we call it a national creation? Like nasi lemak or roti canai, can the Hainanese chicken chop be deemed authentically Malaysian?
When Mervyn travelled to Qionghai, Hainan, he failed to find the chicken chop or anyone who knew about its existence
Mervyn Lee, the diligent 33-year grandson of Yut Kee who currently runs the shop, assures me that the chicken chop is as authentic as our Protons. “For what it’s worth, Hainanese chicken chop is definitely a Malaysian thing. You will not eat this in Hainan either,” he says. When Mervyn travelled to Qionghai, Hainan, five years ago to visit his ancestral home, he failed to find the chicken chop or anyone who knew about its existence. “It was purely created to cater to the target audience, in this case, the Mat Salleh
Yut Kee on a Saturday morning is a blend of chaos and restlessness as customers linger outside the 84-year old Hainanese coffee shop, waiting for a table. This is how it usually works: You surrender your name at the counter and much like a bank, your turn is called chronologically. When you finally get a table, you’ll most likely be sharing it with a noisy family or a pair of teenage lovebirds.
Once the food hits the table, however, the initial stress becomes worthwhile. Yut Kee’s pièce de résistance is the chicken chop, a preserved recipe from 1928 consisting of a slab of deep fried chicken drenched in rich caramel-coloured onion gravy. The chicken is consistently well-battered and is served with a wholesome side of potatoes, carrots and peas. A tinge of Worcestershire sauce gives the gravy a subtle lift, which tastes sublime slathered over the crispy chicken.
While Yut Kee’s chicken chop is one of the more famous in the Klang Valley, they are not the only purveyors of the dish, widely known as “Hainanese chicken chop.” But how exactly did chicken chop in an onion gravy become a Hainanese speciality?
Hainanese communities first migrated to Malaysia from the Chinese island of Hainan in the mid-19th century. Although they form only a small Chinese diaspora in Malaysia, their kopitiams soon spread their distinctive cooking style through the country. Many of the Hainanese cooks and coffee shop operators were under the service of the British colonial masters, and since meat and potatoes were popular mealtime options for the British, the Hainanese chicken chop was born: a fusion of both Chinese and Western flavours.
Despite the British inspiration, it’s difficult to track down the chicken chop in Western countries – or indeed in China. So can we call it a national creation? Like nasi lemak or roti canai, can the Hainanese chicken chop be deemed authentically Malaysian?
When Mervyn travelled to Qionghai, Hainan, he failed to find the chicken chop or anyone who knew about its existence
Mervyn Lee, the diligent 33-year grandson of Yut Kee who currently runs the shop, assures me that the chicken chop is as authentic as our Protons. “For what it’s worth, Hainanese chicken chop is definitely a Malaysian thing. You will not eat this in Hainan either,” he says. When Mervyn travelled to Qionghai, Hainan, five years ago to visit his ancestral home, he failed to find the chicken chop or anyone who knew about its existence. “It was purely created to cater to the target audience, in this case, the Mat Salleh
erection2015
Alfrescian (InfP) + C
- Joined
- May 20, 2011
- Messages
- 13,972
- Points
- 113
ya bro...i agree. Many of the hotels used to have hainanese cooks....probably still do.
erection2015
Alfrescian (InfP) + C
- Joined
- May 20, 2011
- Messages
- 13,972
- Points
- 113
havent seen any bro
- Joined
- Jun 2, 2011
- Messages
- 15,162
- Points
- 113
Agree.. When I was workin onboard vessel years ago, we have this Malaysian Hainanese Uncle as our cook.. Each time after our 12 hr shift, we would look forward to go to the galley for our meals.. Chicken rice and Chap Chye was his expertise but he can also cook a mean Mamak Mee Goreng for my company's Malay crew..
- Joined
- Aug 29, 2008
- Messages
- 26,637
- Points
- 113
Tried the pork chop at Chin Chin (Purvis street) a few months ago and wasn't impressed. It was fried dry and the tomato gravy didn't help. Chicken chop should be better if they're using thigh meat.
Similar threads
