Sunday, January 23, 2011

Thai Style Hainanese Chicken Rice

Uhmmm me and my blurry sorry..when hungry the eye sights gets blurry too..anyway, today is day for me so I experiment with this recipe. Normally for us, chicken rice is normally bought from a shop in Damansara Utama. I thought why not give it a try..ahhh I found out that it is not as difficult as it seems..but a bit tedious..but then worth the hassle..whatevr it is..I made the same recipe twice today for lunch and dinner is another round..Hubby says maybe we do not need to buy from the shop again after this..**sigh** at least the effort is appreciated..

The recipe, of course is 3 Hungry Tummies again..thanks so much for the wonderful food recipes.. below is the recipe that I copied and pasted

serve 4

you'll need;
1 free range chicken, cleaned and excess fat removed*
2 garlic cloves
3 coriander roots
5 cm knob of ginger, sliced
1 shallot, halved
dash of soy
dash of Chinese cooking wine
salt and white pepper to taste
spicy ginger and chili bean paste 
cucumber, peeled and sliced to serve
spring onion to serve
bokchoy, washed and halved** ( I used organic spinach instead)
* use this to render the chicken fat needed
** blanch and serve in the chicken poaching broth

for the rice;
2 cups of jasmine rice, washed, rinsed and drained
3 tbs of chicken lard ( I did not use any)
2 garlic cloves, minced
chicken poaching stock
I used Chicken Stock cube.

Ingredients for the poached chicken.
Place chicken and aromatics in a stock pot and cover with enough salted water. Bring it to a boil, simmer for 10 minutes then turn off the heat, cover and let the chicken steep in the hot stock til it cools down. If you are in a hurry, simmer the chicken for 30 minutes, remove and rinse under cold running water for a minute. Remove chicken from the pot, brush with a little sesame oil and cover til it is needed. Cut into neat pieces just before serving. Chicken cooked this way is call white cut chicken.
Ingredients for the rice.
Saute the minced garlic for a minute before adding the drained rice. Fry it for a minute or two.Place rice in a rice cooker, add enough stock and cook according to instruction. You can also add a pandan leaf to the rice at this point.
Serve the fragrant rice with some of the tender chicken, cucumber slices, spring onion and some of the addictive sauce. A bowl of the chicken broth with some blanched bokchoy is usually served alongside as well.

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