Tuesday, April 6, 2010

Hainanese Chicken Rice

Hainanese chicken riceImage via Wikipedia
I've always been in search of food that are both delectable, and at the same time, can be prepared at home. We've always enjoyed white sauce noodles, or what they serve in the restaurants as fettuccini ala-so and so, or the like, and we were wondering how to cook dishes like these.

Today my colleagues were talking about how to cook chicken rice, and why the chicken, after boiling for a while, gets to a point where the meat is separating. One says, 'overcooked', or that it has been boiling for too long. "There is a way to do it," she said, and still, another is already looking it up in the web.

She passed around the recipe when she found it (from another mother's website), and I'm posting it now.

Here goes!


How to make Singapore Hainanese Chicken Rice


Ingredients for Chicken:
  • 1 Chicken, preferrably Kampong Chicken
  • 8 clove Garlic, lightly smashed with skin intact
  • 5 slices Ginger
  • 1 - 2 teaspoon Salt
  • Water

Ingredients for Rice:
  • 3 cup Long Grain Rice
  • Broth from cooking chicken
  • 4 slices Ginger
  • 5 glove Garlic, lightly smashed with skin intact
  • 8 Pandan leaves, tied in a knot
  • Salt to taste

How to do it (Chicken):
  1. Stuff garlic and ginger in chicken and seal with toothpick.
  2. Blanch chicken.
  3. Boil a pot of water and add salt.
  4. Simmer the chicken for about 20 - 25 minutes or till cooked.
  5. Retain broth for use on rice, chilli sauce and soup.
  6. Plunge chicken in ice water for about 15 minutes or till chicken is no longer hot.
  7. Remove from water and drip dry.
  8. Cut chicken into pieces.

How to do it (Rice):
  1. In a wok, add 2 teaspoon oil, preferably oil from frying chicken skin or the congealed fats you get when you refrigerate your chicken broth. Otherwise, vegetable oil is fine.
  2. Saute ginger and garlic till fragrant.
  3. Add in washed rice and saute till rice is coated well with the oil.
  4. Add salt to taste (about 1 teaspoon is enough).
  5. Stir to mix well.
  6. Pour rice with ginger and garlic to your rice cooker.
  7. Add in broth from chicken you cooked earlier instead of your usual water.
  8. Add in the pandan leaves.
  9. Let your rice cooker do the cooking. ;)

My recipes for the soup and chilli sauce ... please refer to my site here.

Happy cooking!


Reblog this post [with Zemanta]