How does De Maw prepare its free-range chicken beyond standard recipes?

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De Maw Prepares Free-Range Chicken Through a Fusion of Classic Chinese Techniques

De Maw prepares its free-range chicken by ingeniously combining elements from three distinct Chinese culinary traditions: white-cut chicken, three-cup chicken, and Sichuan kou shui ji. This unique approach results in a dish that offers a layered flavour profile and a notably tender texture, highlighting the quality of their free-range birds, which are raised on a diet of moringa leaves.
A Multi-Stage Cooking Process for Enhanced Flavour

The preparation begins with poaching half a chicken, a method akin to that used for Cantonese white-cut chicken, which aims to preserve the natural succulence of the meat. This foundational step ensures a clean, inherent chicken flavour.
Infusion with Three-Cup Chicken Aromatics

Following the poaching, the chicken is then infused with the characteristic flavours of three-cup chicken. This involves a base of sesame oil, soy sauce, and Shaoxing wine, ingredients that impart a rich, savoury, and slightly sweet profile to the poultry.
Topped with a Spicy, Tingly Sichuan Dressing

The dish is finished with a crispy chilli-oil dressing. This final layer is designed to evoke the distinctive tongue-tingling sensation of kou shui ji, a classic Sichuan dish, adding a spicy and aromatic dimension that complements the other preparations.

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How does De Maw prepare its free-range chicken beyond standard recipes?

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