Chicken à la King – A French-American Chicken Stew
A lot of my time during my university days at NUS was spent on campus, performing experiments in the labs, conducting research in the libraries and doing tutorials with friends at the numerous benches along the corridors. A lot of my meals were also settled in the faculty canteens, most notably the one near LT26 in the Science Fac or the oddly constructed Arts canteen in FASS, as I transit on a daily basis between these two faculties for lectures and tutorials. During meal times, the canteens were perpetually packed to the brim, with the lunch crowd often spilling over to the nearby study benches in takeaway styrofoam boxes. The queues at popular stalls were long beyond belief and by the time it was my turn to place an order, I would have to be rushing for the next tutorial already. As such, my study pals and I often picked the stall with the shortest queue to eat from and at the Science canteen, it had to be the one which sold “Western Food”. The food ain’t that bad really, just not particularly popular as most of my classmates, particularly the “China scholars” would prefer their ritualistic rice with stir-fry dishes from the mixed vegetable rice stall instead, often seen eating with an “interesting” combination of stainless steel spoon and a pair of chopsticks. The selection available at the “Western Food” stall was probably quite alien to them. We avoided the usual pork chops and chicken cutlet which were cooked in situ only upon ordering which meant longer waiting times, and opted from their version of “mixed vegetable rice” which we could “pick for a quick platter” instead. That said, even the dishes available were “unfamiliar”, to say the least. From the selection, one particular dish was “peculiarly” memorable. The elderly lady stall owner told us it is called “Chicken à la King“, which I had not a faintest clue what it was initially. But I remembered it being quite tasty, especially drizzled over rice, or macaroni . It reminded me much of those canned soups, creamy and chunky, which I bought and ate with instant noodles during my stay at KEVII Hall, wholesome and fulfilling suppers for the growing young man I was during those nights mugging in my chilly hostel room perched on the ridge. I replicated the dish several times during my hostel stay, first using Campbells, then from scratch after searching for a recipe online. Those were the “dialup” days when internet was still slow and laggy. Thankfully, finding a recipe for this American comfort food was quite easy. Over the years, I’d revisited the old recipe several times, though lesser often nowadays. But I do cook it now and then, when I just need an easy one-dish meal, or simply to revisit those memories of my school days.
Pollo alla Cacciatora
Having made a rustic bread like the focaccia, I needed a stew to go along with it. A simple italian fare like Pollo alla Cacciatora couldn’t have been a more apt choice.