Chicken has an extraordinary meaning to the Chinese - it is a very popular ingredient in both the north and the south, including roast chicken, beggar's chicken, white-cut chicken, spicy chicken, saliva chicken...even if the methods are different.
, but its tender meat, unique aroma and taste are always unforgettable.
In Guangdong, there are many kinds of chicken preparations. You can eat white-cut chicken that pays attention to the original taste of the ingredients, you can also taste the rich and fragrant chicken-based jelly pot, and even the ginger
The Sha Jiang Chicken, which combines the spiciness of the chicken with the freshness and tenderness of the chicken, and the Huadiao Chicken, which complements the Huadiao flavor with the chicken... Here, every chicken as an ingredient shines with an astonishing look.
When you go to Shunde, you must eat chicken.
The fastidious Shunde people also have very high requirements for chickens. The mass-produced chickens lack flavor. The fastidious chefs will never select them into their own ingredients library. They would rather spend more money and choose a product with a purer taste.
"free range chicken".
Shengji Hotel is located next to an industrial area in Shunde. The facade is quite simple. If you don't have someone to guide you, you will easily miss it.
There are not many meals in the store, only 11 in total. You don’t have many choices to eat whatever you want or don’t want to eat, but no real diners will miss the signature Seng Kee Roadside Chicken.
Seng Kee Hotel has an extremely simple interior.
For those who come here for the first time, they will never expect that this place contains amazing delicious food.
Seng Kee Roadside Chicken is almost counter-intuitive.
Although it is considered a plain-cut chicken dish, it is completely different from ordinary plain-cut chicken - in order to ensure the tender texture of the chicken, most chefs will quickly soak the chicken in cold water after blanching it until it is cooked.
Make the meat tender and the skin smooth. As long as you pay attention to the bones of plain-cut chicken, you will find that the marrow of chickens with a fresh and tender taste is often pink.
But in Seng Kee, the taste of this roadside chicken is different. It is not only fully cooked - the bone marrow is obviously brown, but also the chicken has smooth skin and tender meat, but this tenderness is not scattered.
It is feebly tender, but has a slightly chewy texture. The meat has a slight strength in the mouth, while the skin is not only smooth but also has a crispy feeling. Chew it carefully, but you find that there is still a slight texture.
Salty.
Such complex changes can easily remind people of the salted chicken from Jiangsu and Zhejiang. However, compared to salted chicken, the saltiness of Shengji Roadside Chicken is milder and the chicken is more tender.
“Many people come to Shengji and struggle with how much chicken they should eat,” said gourmet Fei Ge. “At first, many people will say one pot, but later they often end up eating one chicken per capita.
That’s the charm of Seng Kee Roadside Chicken.”