Using Chicken Parts for Delicious Singaporean Recipes
If you would have to name one ingredient loaded with protein and versatile as anything, chicken would probably top the list. In Asian cuisines, chicken plays a significant role in instilling a rich meaty flavour and Singapore is no different. Many Singaporean culinary delights found the use of chicken parts in them ranging from wings and thighs. Seasoned cooks have mastered the art of using every part of chicken to create unique flavours and textures, and if you want that too, here are some recipes to stir your creativity!
Wings: Finger-Licking Goodness
Whether enjoyed as a snack or a main course, wings are known for their crispy exterior and juicy meat. The iconic dish of Singaporean cuisine, chicken wings are often marinated in a blend of aromatic spices, soy sauce, and oyster sauce. They are then deep-fried to achieve that perfect golden-brown colour and served with a tangy chilli dipping sauce.
Thighs: Tender and Flavourful
Chicken thighs are a versatile and succulent cut among all the chicken parts when you follow the effective cooking tips for chicken thighs. From hearty stews to aromatic curries, the thighs offer a deep and rich flavour profile. Hainanese Chicken Rice, a national dish of Singapore, features tender poached chicken thighs served with fragrant rice and a flavourful sauce. The thighs can also be marinated in a mixture of soy sauce, garlic, and spices, then grilled or roasted to perfection.
Drumsticks: Juicy Delights
Drumsticks are perfect for barbecuing, as they retain their moisture and develop a smoky flavour when grilled over charcoal. Satay, a popular street food in Singapore, features marinated and grilled chicken drumsticks skewered on bamboo sticks and served with peanut sauce.
Breast: Lean and Versatile
Chicken breast, known for its lean and tender meat, is a versatile option for different dishes in Singaporean cuisine. It is often used in stir-fries, salads, and noodle dishes, providing a healthier alternative to other cuts. Chicken breast marinates effortlessly in soy sauce, ginger, and sesame oil, then stir-fried with vegetables for a quick and nutritious meal. Its neutral flavour leaves scope for the chicken to absorb the undertones of various seasonings, making it a popular choice for light and refreshing dishes.
The bottom line
The culinary diversity in Singapore is simply astounding, and if you want to include a versatile element like chicken in your cookbook, roll up your sleeves, grab your apron and start experimenting with the best quality chicken parts from Kee Song in the comfort of your kitchen.
