Brian Kennett
Amateur Chef and Boozy Traveling Foodie Extraordinaire
Best Black Chicken Herbal Soup: Seng Kee Mee Sua and Best Pork Liver Claypot
Best Black Chicken Herbal Soup at Seng Kee – get yourself down to 467 Changi Rd and visit the lovely staff. We did this day with our mate Spencer Campbell. After a few beers chatting about work Spencer suggests a wee walk to grab some grub. Well, it started with; “Do you like liver?” I know right, so nothing to do with Seng Kee Black Chicken. But the liver is there front and centre in the Seng Kee black chicken herbal soup menu, if only I could read Chinese.
Sorry for this Mum, but as you know you did cook yours a little overdone, and that big lump of pig liver looked more akin to an Aero bar because it was all dry and full of holes. Not my favourite thing as a kid, even with some damn nice onion gravy. But this dish at Seng Kee Black Chicken Herbal Soup, now this dish was just incredible.
In the vibrant realm of culinary Hawker adventures, we embark on a delightful journey exploring the depths of flavor with the iconic claypot pork liver! Brace yourself for a mouthwatering escapade as we dive into the rich and aromatic world of this classic dish that has been tantalizing taste buds for generations.
Picture this: sitting in your local hawker with the family, a bubbling clay pot, filled to the brim with succulent slices of pig’s liver, dancing in a symphony of soy sauce, ginger, and spring onions. Each bite is a celebration of tradition, where the earthy essence of the clay pot meets the boldness of perfectly cooked liver.
Visit your local hawker to discover the versatility of this classic dish through their unique and creative recipes. The Claypot Chronicles is not just a food blog; it’s our celebration of gastronomic joy, where every claypot tells a story, and every bite carries the legacy of a timeless culinary tradition from Singapore’s hawkers.
And this is why because this is some classy hawker food court food. This is not Seng Kee Black Chicken, I think this is their signature dish. Thinly sliced pork, with thinly sliced pig liver, Spring onions, lettuce, ginger, a truly wicked unctuous gravy and some soy with chilli padi to give it some major punch. Wow, and I mean wow!!! This dish would be worth coming back for the very next day. It is a STUNNER. Move over Seng Kee black chicken herbal soup, this should be your signature dish.
Oh hold on a minute – actually I did haha – I just had to bring Mary to try this. She loves liver, and this is up there with the very best of liver dishes I have ever had. Well done Seng Kee Black Chicken Herbal Soup. You have an absolute winner on your hands here – we’ll be back time and time again for this one. Simply delicious. One bowl is enough for two, so it’s shares time.
Wow! Sizzling hot straight from the oven – the fabulous and amazing pork liver clay pot. Stir in the vegetables to muddle all the flavours and get that gravy coating all over everything and you’ll be very happy. I guarantee it.
“I’ll have prawns thanks, Dad.”
“OK, Baby Jude.” Funny, he hates prawns now… 2022 onwards.
Don’t want liver? Quite a few choices on offer folks if not. Notice anything here? OK no menus. You walk to The Wall and choose from there. Now one slight issue you may see there on the menu wall. Yep, no English. So you need to ask for the English speaking staff or borrow Spencer’s wife to translate. But as we were there for one dish and one dish only we were groovy and of course, for Jude’s prawns, we resulted to a point and grunt.
My mate Spencer in his element – “You talking to me…”
I don’t know if you can see from the photos but have a look at the tables. You get these little buzzers, more food is one button, a drink is another button – can’t remember what the third button was for. Maybe for ice for your bum after the chilli.
Spencer recommends the Seng Kee Mee Sua Soup
Check out this White Seng Kee Mee Sua Soup which is made with wheat vermicelli. The soup/broth is sweet yet peppery, absolutely delicious!
Seng Kee Mee Sua Pork Soup
This is the classic pork liver Mee Sua Soup. The broth is much richer and has such deep pork essence. The pork liver is still a little bloody which ads to the depth of the dish, totally recommend this to anyone traveling to Mee Sua Soup image Seng Kee for a classic pork dish.
What did Chef Brian think of this incredible meal?
“Oh man, it’s all gone…” he said. “If the clay pot wasn’t so hot I reckon I would have dived in and licked this puppy clean. So tasty. It’s a winner in my reckoning.”
Our conclusions of the Best Black Chicken Herbal Soup at Seng Kee
Seng Kee Black Chicken Herbal Soup – get down to Kembangan, that’s an order. No, this is an order: “One large Pork Liver Claypot, please… Oh yeah, and a cold Tiger”. HEAVENLY. ENJOY!!!
Seng Kee Address
People also asked about Pork Liver Claypot
| # | Question | Answer |
|---|---|---|
| 1. | Can I use frozen pork liver for a claypot dish? | While fresh pork liver is recommended for optimal flavor and texture, you can use frozen pork liver as a substitute. Ensure it is properly thawed before cooking. |
| 2. | What’s the key to achieving the perfect texture in claypot pork liver? | Slicing the liver into thin, even pieces ensures that it cooks evenly and attains a tender texture while absorbing the flavors of the claypot ingredients. |
| 3. | Are there variations of claypot pork liver for different dietary preferences? | Absolutely! You can find claypot pork liver recipes that cater to various dietary preferences, including gluten-free, low-sodium, and even vegetarian versions. |
| 4. | Can I marinate the pork liver in advance for more flavor? | Yes, marinating the pork liver in a mixture of soy sauce, ginger, and other seasonings for a few hours or overnight enhances the overall flavor of the dish. |
| 5. | What are some creative additions to traditional claypot pork liver? | Experiment with ingredients like mushrooms, bamboo shoots, or even pineapple to add a unique twist to the classic claypot pork liver recipe. |
| 6. | How long does it take to cook claypot pork liver on average? | Cooking times may vary, but typically, claypot pork liver takes around 20-30 minutes to simmer to perfection, depending on the thickness of the liver slices. |
| 7. | Can I use a different type of pot if I don’t have a claypot? | While a claypot enhances the dish’s flavor, you can use alternatives like a cast-iron pot or a heavy-bottomed saucepan for similar results. |
| 8. | What’s the best way to balance the richness of pork liver in the dish? | Adding acidity, such as a splash of rice vinegar or lime juice, helps cut through the richness of the pork liver, creating a well-balanced flavor profile. |
| 9. | Any tips for preventing pork liver from becoming tough during cooking? | Avoid overcooking by simmering the pork liver on low heat and monitoring the cooking time closely. Remove from heat as soon as the liver is tender. |
| 10. | Can I prepare claypot pork liver in advance and reheat it? | Yes, you can prepare claypot pork liver in advance and reheat it gently on the stove or in the oven. Make sure to store it in an airtight container in the refrigerator. |
