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Posts Tagged ‘Mama Lam’

Have you had Asian chickens before? When it comes to whole chickens, my family and I have always chosen Asian chickens. Here in British Columbia, you can find different types of specialty Asian chickens that are raised locally. Our go-to has been the Loong Kong Chicken 龍崗雞. They are free-run chicken, and they’re more yellow in appearance than your typical chicken. They remind me of the chickens I grew up eating in Hong Kong. We find the meat firmer yet tender, more flavourful, and skin bouncier, and definitely more suitable for preparing Asian style dishes.

Did you know?

No hormones or steroids are fed to BC chickens and all BC chickens are allowed to roam in the barns and are considered “free run”.

When it comes to enjoying fresh Loong Kong Chicken, my family simply steams it. By steaming it, you will also extract some chicken broth full of the chicken essence. Mama Lam takes it to the next level by making a sauce with the chicken broth, pour it back onto the steamed chicken so it absorbs all the flavours. Here is the recipe:

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Just a week ago we celebrated Chinese New Year, welcoming the Year of the Ox. And like every other CNY, it’s the perfect the opportunity for us to cook and eat a lot of good food and observe our cultural traditions.

This year, Mama Lam made a Poon Choi / Pancai / Big Bowl Feast / 盤菜. According to Mama Lam, the concept of this giant feast was originated from the late Song Dynasty when Emperor Bing fled to Hong Kong to escape the attack of Mongolians. The villagers in HK hosting the emperor pulled together everything they could find and cook, and due to the lack of serving vessels, they resorted to washing basins to be able to hold all the food. And this village tradition has been passed on and modified to the current form, typically being served for celebrations and special occasions.

How many layers do you think there are in this Poon Choi that Mama Lam made?

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