Hainanese Chicken Rice

Hi people, sorry for not updating the blog for so long!

I'm just so busy!!

Busy chasing my korean dramas!! =P

But no worries, I'm back! At least back till I start another new drama!! keekee

I have alot of backdated entries to update!! Arragh, so bear with me awhile and I will post them up one by one!

For a start, let me post a short entry!

This is not the first time I cooked chicken rice! But this time, I tried a different recipe and it turned up pretty yummy! The only thing my tester aka Alfred can say is the rice is not salty enough! The rest are given "got standard"!

Recipe as shown below:- (Those in red are what I amended)

Ingredients for Chicken:

• 1 Chicken, preferably Kampong Chicken (I used 3 chicken legs instead)
• 8 clove Garlic, lightly smashed with skin intact
• 5 slices Ginger
• 1 - 2 teaspoon Salt
• Water
• I added more chicken bones to make it tastier

How to do it:

1. Stuff garlic and ginger in chicken and seal with toothpick. (Since I can't stuff these into the chichen, I just throw it into the water with the chicken Legs)
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.

Ingredients for Rice:

• 3 cup Long Grain Rice, (I cooked 1.5 cups of rice)
• Broth from cooking chicken
• 4 slices Ginger
• 5 glove Garlic, lightly smashed with skin intact
• Added some shallots
• 8 Pandan leaves, tied in a knot
• Salt to taste

How to do it:

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. (And shallots)
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. ;)

Soup:

1. Some long cabbage and let it boil till it soft
2. Add some salt and is ready to be serve!

Ingredients for chilli:

• 3 Chillies, top and seeds removed (I used about 10 chillies with seeds)
• 1 slice Ginger
• 4 glove Garlic, skin removed
• Juice of 3 limes
• 5 tablespoon of chicken broth

How to do it:

1. Blend all ingredients together, till smooth.
2. That's all!

Note:

• Add more chilli if you prefer it to be more spicy.
• Add less broth if you prefer it to be thicker.

Ingredients for Ginger sauce:

• Ginger
• Sesame Seed Oil
• Salt to taste

How to do it:

1. Blend ginger till very fine.
2. Add salt to taste and sesame seed oil.
3. Mix well

Recipe taken from http://wokkingmum.blogspot.com/.

Is actually not much skill to cook this, just the chopping and blending that requires more time! So if you are interested, do try this and hope you like it!