Hainanese Chicken Rice

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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!


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How to make Singapore Hainanese Chicken Rice


Ingredients:

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!


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More home-made salad dressing pages

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Okay, to be fair, I am putting here the list of the other webpages that teaches how (and sometimes, the what) to make salad dressings, at home.

And though I only was looking for one type of salad dressing, that is, a vinaigrette, I found others as well.

So here goes the list:

1. Dressing for dinner (the salad, not you!)

2. Dressings and vinaigrettes

3. Make your own sauce and salad dressing mixes

4. How to make salad dressing

5. Never buy salad dressing again

The fifth one was quite a shock! I was already contemplating a trip to the grocery so I can hunt for that salad dressing that I've been ignoring for so long. Oh, well... a timely advise, I guess.

Bon appetit!

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Home-made salad dressings

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We just had our youngest daughter's baby dedication 2 Saturdays ago. That means I now have 4 daughters, and if you are looking at my profile, I haven't updated it, yet...

Anyway, with the varied dishes and delicacies that the guests can select and enjoy, what they'd like a lot is the fresh salad, and that is mainly because of the dressing. Naturally, because it was home-made.

Unfortunately, it was made not in our home, but in somebody else's. It's the caterer's home. And it won't do for me asking for the recipe.

I kinda like the salad dressing myself, and the girls, too! So how do we go about it?

So I said, "What do you know? We have the internet to look it up!"

I did, and I found many, but only 2 I am showing here, since they are more or less what I think give me what I'm looking for, in the format that I want: simple, direct, straightforward.

Here they are:

1. How to make your own salad dressing - salad dressing recipes

2. How to make salad dressing: Make your own vinaigrettes to save money and reduce packaging

Enjoy!

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A cookbook with a tune?

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SSO'S BOOK LAUDED IN PARIS

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A Singapore Symphony Orchestra's coffee-table book has emerged as the Best Fundraising Cookbook in Asia at the Gourmand World Cookbook Awards 2009 in Paris.

The glossy 136-page tome, A Symphony of Taste, vied with cookbooks from over 73 countries in the Charity Cookbook category.

Mrs Kwan Lui, who received the award on behalf of the SSO Ladies League in Paris, said: "A Symphony of Taste was our first cookbook endeavour and we feel very honoured that our hard work has been recognised at the international level."

From TODAY, Friday, 19-Feb-2010

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