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2013-12-10
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A popular Shanghainese appetiser, the drunken chicken is cooked and marinated in Shaoxing wine and served chilled. This chicken is poached to perfection; the dark meat is tender & moist and the skin is smooth & silky. There is hardly any fat on the chicken meat. The wine is rich in flavour but not intoxicating.I like the way the restaurant has labelled their respective steamed buns with a wooden sign in the middle so if you order different flavours, you’d know what you’re eating.These buns come
A popular Shanghainese appetiser, the drunken chicken is cooked and marinated in Shaoxing wine and served chilled. This chicken is poached to perfection; the dark meat is tender & moist and the skin is smooth & silky. There is hardly any fat on the chicken meat. The wine is rich in flavour but not intoxicating.
I like the way the restaurant has labelled their respective steamed buns with a wooden sign in the middle so if you order different flavours, you’d know what you’re eating.These buns come in thicker skin (typical of Shanghainese style xiao long bao) especially at the top (where the folds are) that nicely seals the flavoursome juices (or soup) with the filling. A good thing about the skin being thicker than most is that we won’t risk breaking it and losing the juices when we pick it up with our chopsticks. Anyway, I spit out the tough dough at the top which is just too chewy and bland to consume.
While I don’t see or taste much crab roe in every steamed bun, I do like the sweet and fragrant meat juices. It is probably not worth paying more for crab roe that is hardly noticeable.
A very unique creation of deep-fried beancurd mixed with meat, seafood and aromatics. The outside is crispy but not greasy and the inside is dense and firm. It’s like eating a thick meat patty. This comes with sweet chilli sauce and mayo dips.For full review and pictures, please visit http://springtomorrow.com/2013/12/05/nanxiang-steamed-bun-restaurant-bugis-junction/
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