How does De Maw combine three classic chicken preparations in one dish?

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De Maw Integrates Three Classic Chicken Preparations into a Single Dish

De Maw achieves a unique chicken dish by layering three distinct classic Chinese preparations. This culinary creation begins with poaching half a chicken, emulating the technique used for Cantonese white-cut chicken. This is followed by flavoring the poultry with a base typically found in three-cup chicken, which comprises sesame oil, soy sauce, and Shaoxing wine. The dish is then finished with a crispy chili-oil dressing, reminiscent of the characteristics of Sichuan's 'kou shui ji', also known as mouthwatering chicken.
Poaching for a Clean Base

The initial step involves poaching half a chicken. This method, akin to the preparation of Cantonese white-cut chicken, ensures that the chicken retains a tender and moist texture while providing a clean, neutral foundation for the subsequent flavourings. This process allows the natural taste of the free-range chicken, which is reportedly raised on a diet of moringa leaves, to be preserved.
Infusion with Three-Cup Chicken Flavours

Following the poaching, the chicken is infused with the signature elements of a three-cup chicken preparation. This classic dish is traditionally characterised by its balanced combination of sesame oil, soy sauce, and Shaoxing wine. These ingredients are applied to the chicken, imparting a savoury, slightly sweet, and aromatic profile that builds upon the poached base.
Topping with a Crispy Sichuan Chili-Oil Dressing

The final layer of flavour and texture comes from a crispy chili-oil dressing. This topping is inspired by 'kou shui ji', a well-known Sichuan cold chicken dish that translates to mouthwatering chicken. The dressing provides a contrasting crispiness and a spicy kick, evoking the tongue-tingling sensation characteristic of Sichuan cuisine and completing the complex flavour profile of the combined preparations.

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How does De Maw combine three classic chicken preparations in one dish?

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