How We Make Pee Cam Kee at Home (No Ginger, Please)

One of the perks of spending the weekend at home is eating my mom’s home-cooked meals. This weekend, she made my absolute favorite—a Chinese-style dish we call pee cam kee (or white cut chicken). It’s traditionally known for its ginger and garlic seasoning, but since our family isn’t big on ginger, she swaps in garlic instead.

And sometimes way too much.

Believe it or not, making pee cam kee is relatively easy. Scroll down to find my mom’s garlic-only recipe! 

Ingredients: 

• 1 whole chicken (my mom uses ayam kampung, also known as “village chicken”) 

• Chicken liver and gizzard (optional) 

• Chopped garlic (as much as you like) 

• Sesame oil 

• Salt

How to make: 

1. Cut the chicken into four big parts.

(Optional: most people prefer to keep the chicken whole.) 

2. Rub the chicken, liver, and gizzard with salt to taste. 

3. Steam for about an hour until tender. The chicken will produce a nice bowl of broth. 

4. Shred the chicken into smaller pieces.

(Optional: my mom does this so it’s easier to eat without bones.) 

5. Heat the wok. Add sesame oil once it’s hot. 

6. Stir-fry the garlic until fragrant.

(My mom used too much garlic this time—so maybe go a bit easier on it.) 

7. Add the chicken, liver, gizzard, and broth. Stir everything together until well combined. 

And there you have it—pee cam kee, hot and ready to serve! 

So, what do you think? Does this sound like something you’d like to make sometime?

If you like this post, you might also enjoy Making Pork Siomay with a ‘Spice First, Measure Never’ Spirit and What I Had for Breakfast This Week (Healthy Edition).