MY LITTLE KITCHEN: rice

Thursday, 10 July 2014

CHICKEN RICE BALL

Do you like chicken rice ball? Or are you wondering what chicken rice ball is? Chicken rice ball is basically the Hainannese chicken rice which is shaped into the shape and size of golf ball. It is eaten along side with poached chicken and chillies sauce of course. This dish is a must try when you visit Malacca.

The method to cook this dish is just like cooking the Hainanese chicken rice, then shape the rice into balls while it is still hot.
Please refer to the link below for the recipe.

http://oktkim.blogspot.com/2014/01/hainanese-chicken-rice-poached-white.html

http://oktkim.blogspot.com/2014/01/hainanese-chicken-rice-poached-white.html

CHICKEN RICE BALL

Have a nice day!

Saturday, 4 January 2014

HAINANESE CHICKEN RICE (POACHED WHITE CHICKEN)

I have half a chicken and three tomatoes left in the fridge . So what to cook???? My the other half suggested chicken rice.. the real chicken rice and not the one pot chicken rice. What he meant was Hainanese chicken rice. Hainanese chicken rice is that succulent poached white chicken, cut into bite-size pieces served on fragrant rice with light soya sauce and accompanied by garlic-chili dip.

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