It is three weeks to the Year of the Rooster, so expect restaurants and bakeries to pull out all the stops with innovative Chinese New Year goodies – chicken-themed, of course.
HarriAnns – which specialises in Nonya kueh and traditional Chinese New Year snacks – offers crispy chicken floss samosas with a hint of spice, while bakery Baker’s Well has chicken floss love letters.
Restaurants are, of course, winging their way in on the trend as well, preparing chicken dishes with different varieties of the bird to stand out from the competition.
Bib Gourmand-rated Chinese restaurant Peony Jade – which has outlets at Keppel Club and Clarke Quay – is using corn-fed chicken in its Baked Fortune Chicken dish.
Its executive chef, Rick Liew, says corn-fed chicken meat is “juicier, sweeter and more tender” than normal chickens.
He adds: “Corn-fed chicken meat does not get mushy because it has no added hormones and antibiotics.”
Meanwhile, The Westin Singapore is using Sakura chicken in its Steamed Sakura Chicken In Lotus Leaf. This chicken is used for its tender and juicy meat, says executive sous chef Yeo Eng Woon.
Ingredients such as truffle and black fungus are added to the stuffing.