HAINANESE CHICKEN RICE
Ingredients
for the chicken
1/2 a chicken( preferably free range or kampong chicken)
5 slices of ginger
2 stalks of spring onions
3 pips of chopped garlic
for the rice
2 cups of rice, washed (rice cup not measuring cup)
400 ml of chicken broth (depending on the type of rice you use)
3 slices of ginger
2 screw pine leaves
fragrant oil
chili sauce for dipping
10 red chilies
5 pips of garlic
sugar and salt to taste
lime juice
1. Defrost the chicken if it is from the fridge. clean the chicken by rubbing salt all over the body. Rinse and pat dry.
2. Put 1 tbsp of oil in a pot. Saute slices of ginger and chopped garlic until fragrant. Pour out the oil. Keep this to cook the rice later on.
3. Put water( just enough to cover the chicken) into the the pot. bring water to a boil.
4. Submerge chicken into the boiling water. Put in the spring onion. Lower the fire. simmer the chicken for 20 minutes. Turning the chicken half way through.
5. When the time is up take out the chicken and submerge the chicken in a basin of iced cool water for about 5 minutes.
6. Rub the chicken with some sesame oil and chop the chicken into bite-size pieces.
7. While the chicken is simmering cook the rice. Put rice, chicken broth, ginger,screw pine leaves and fragrant oil in electric rice cooker and cook it. When the rice is ready fluff up the rice and discard ginger
and screw pine leaves.
8. Blend chillies and garlic until fine. season with salt, sugar and lime juice to taste.
9. Serve when the rice is still hot.
STEPS
simmering the chicken( by right the water should cover the chicken)
give the hot chicken an icy cold spa...hehe
who will resist this plate of succulent chicken?
yes this a real plate of chicken rice... he said.. and he took the drumstick
so i took the chicken wing.... no fighting hehe
Enjoy cooking!
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