Print-Hainanese Chicken Rice

INGREDIENTS

Main :

  • Chicken Thighs. Long-grain white rice.

Side :

  • (1) A few slices of Old Ginger, a few cloves of crushed Garlic and a handful of Scallion – cut to 2-3 inches long. Pandan leaves. No image.
    ~
    (2) Ginger and Garlic puree and lots sliced Shallot.
    ~
    Optional – nice if U can get some chicken fat (U can properly get free from the Poultryman) but very unhealthy. Cube the chicken fat roughly to same size.

Dipping Sauce :

  • Chilli sauce : Fresh red chillis, Ginger, Garlic, Lemon juice and a pinch of Salt and Sugar to taste. Blend well with a little water. Set aside. Can be done in advance.
    ~
    Ginger puree : Simply puree Ginger with some oil. If U want to get rid of the strong raw Ginger smell, simply saute it a while. Set aside. Can be done in advance.
    ~
    Special Scallion/Shallot Light Soya Sauce (my beloved late mother’s recipe) : Julienned Scallion, a small amount of sliced Shallot, Light soy, a dash of Sesame oil, a dash of Oyster sauce and most important, the oil from the chicken stock. Simply steam together with the rice.

Seasoning :

  • Salt. Optional – Butter/Margarine. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
METHOD

There are a total of three parts of preparation.

Start by poaching the chicken. U’ll need the chicken stock from the poaching to cook the rice. The extra leftover chicken stock can be turn into a pot delicious soup (with a few added ingredients). This can be done in a few hours advance.

Boil a pot of water with Side Ingredients 1. Submerge the Chicken Thighs, make sure enough water to cover the chicken. Bring it boil and turn to low heat and let it simmer for abt 30-40 mins – uncover. To test if the chicken is cooked thru, simply poke a skewer into the thickest part of the chicken, remove the skewer and observe the oozing juice – clear and no sign of pink (blood) means the Chicken is done. Do not over-cooked the Chicken.

When the chicken is done, transfer it to a pot of running tap water for a few mins (till the chicken is totally cool down). Chop to bite size (U can deboned, if U like). Set aside. Simply re-heat b4 serving. Brush/drizzle a little Sesame oil on the chopped chicken just b4 serving.

Keep the chicken stock for cooking the rice and soup. At this point, measure out the amount of stock for the rice (try to get the chicken oil on the surface – this will add flavors to the rice).

If U R interested in the soup from the extra chicken stock, add in a few Red Dates, a pinch of Tung Choy, a dried Cuttlefish and a few pieces of “Yuk Chuk – 玉竹/Solomon’s seal (all wash in warm water). Bring it to boil again, then set it to low heat and let it simmer for an hours or so. Flavor with some Salt and Sugar to taste and U have your pot of soup.

Preparing The Fragrant Rice :

Long-grain white rice washed and rinsed. Set aside.

Optional – render the Chicken fat in low heat. U want the aromatic oil. Sieve and set aside. U need to mix into the rice b4 boiling.

Using the Chicken oil, saute the sliced Shallot in low heat till slightly brown. Add in the Side Ingredients 2 (Ginger/Garlic puree) and saute till golden brown and aromatic. At this point, U can add the Butter/Margarine if U fancy.

Add the Rice, mix well. Transfer to Rice-cooker, add the correct amount of chicken stock. Add a piece of Pandan leaf and Salt to taste. Cook as usual.

Preparing The Dipping Sauce :

Chilli sauce : Fresh red chillis, Ginger, Garlic, Lemon juice and a pinch of Salt and Sugar to taste. Blend well with a little water. Set aside. Can be done in advance.

Ginger puree : Simply puree Ginger with some oil. If U want to get rid of the strong raw Ginger smell, simply saute it a while. Set aside. Can be done in advance.

Special Scallion/Shallot Light Soya Sauce (my beloved late mother’s recipe) : Julienned Scallion, a small amount of sliced Shallot, Light soy, a dash of Sesame oil, a dash of Oyster sauce and most important, the oil from the chicken stock. Simply steam together with the rice.

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