Sunday, July 20, 2014

Hainanese Chicken Rice

In Australia we eat approximately 470 millions chicken a year.  That's equivalent to 20 chicken per person per year.  Boss man is someone who is out there to beat that average by miles because he loves to eat chicken.  And out of all chicken dishes, this Hainanese Chicken Rice is his favourite dish.

The chicken is poached gently in water till tender and juicy, the chicken rice garlicky and buttery (optional of course), combined with fragrant special soy sauce and lemony garlic chilli sauce… every spoonful is accompanied with a satisfied: MMMMmmmmmm!!! Even the little toddler knows it’s a special day when mummy cooks this! 

The following is my version- tweaked from many fun attempts =)

Hainanese chicken rice:

Step 1- for poached chicken:

1 whole chicken (reserve 2 T of chicken fat/skin for chicken rice)
Sesame oil
Cucumber and coriander for garnish

1. Rub chicken with salt and leave for 5 minutes. Rinse.
2. Place chicken in a pot of boiling water, ensure chicken is submerged in water. Partly cover.  Bring to boil, then reduce heat to medium so that water is at a rolling boil. Gently boil for 15 minutes.  Turn off heat completely, cover pot, and allow chicken to remain in hot water for 20 minutes .
3. Remove chicken and immerse in icy cold water for 5 minutes.
4. Drain chicken, and rub into with sesame oil.
5. Reserve all poaching liquid for chicken rice, and soup.

Step 2 - for chicken rice:

3 cups rice
1 T ginger, finely minced (1 thumbsize ginger, reserve 1/3 for chilli sauce)
2 T garlic, finely minced (peel whole head of garlic, and reserve 2 cloves for chilli sauce, mince remaining)
3 coriander roots (reserve top for garnish)
Pinch of salt
1 T butter (yummy but optional :p)

1. Heat wok, fry chicken fat with some oil until chicken fat is slightly browned and fragrant. Add garlic, ginger, butter and fry until golden.
2. Add rice, salt and stir fry for another 2 minutes.
3. Transfer all ingredients into a rice cooker. Add coriander root, pandan leave, and 3 cups of poaching liquid. Press cook.

Step 3 – for chilli sauce:

3 red long chilli
2 clove garlic
1 t ginger
1 pinch salt
1 pinch sugar
1 squeeze from ½ Lemon

1. Blend chilli, garlic, ginger, sugar, salt, lemon juice, into a smooth paste.  Add a little poaching liquid if it’s looking abit dry. Taste and adjust with sugar, salt, and lemon.

Step 4- for special soy sauce:

1.5 T oil
1.5 t sesame oil
4 T light soy sauce
1 T dark soy sauce
1.5T caster sugar
3 T water

1. Heat all ingredients in a small saucepan, until sugar dissolves.

Before serving, cut up whole chicken. Serve with warm chicken rice. Comfort food at its best! Bon appetite!   

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