How to cook chinese chicken rice (HAINANESE STYLE) ?!
Answers:
Here you are, by Pauline
For the rice
3 cups long grain rice
2 tablespoons chicken fat, with skin (I know!.!.but it makes the rice taste really good)
2 tablespoons water
2-3 cm ginger, grated
3-4 garlic clove, grated
1-2 teaspoon salt (to taste)
3 1/2 cups chicken stock, according to rice package instructions (or more, reserved from chicken that you will boil)
2 screwpine leaves (optional!.!.it will make the rice more fragrant)
Hainanese chicken
1 whole chicken
water, enough for boiling chicken
1 piece thumb sized ginger, smashed
4-5 garlic clove, peeled and smashed slightly
1 teaspoon salt
Chilli garlic sauce for dipping
10 fresh red chilies
2 cm piece ginger
4 garlic clove
1/4 teaspoon salt
1 teaspoon lime juice
2 tablespoons chicken stock (from the boiled chicken!. This stock is essential for the chilli sauce)
Ginger sauce for dipping
75 g ginger
6 garlic clove
1/2 teaspoon salt
1 teaspoon lime juice
2 tablespoons chicken stock (again stock from the boiled chicken)
Sauce for chicken
1 tablespoon garlic oil
1 teaspoon sesame oil
5 tablespoons light soya sauce
1 1/2 tablespoons sugar (to taste)
3 tablespoons chicken broth (from boiled chicken)
Garnishing
fresh coriander leaves
sliced spring onion
sliced cucumber
Directions
1First of all wash the rice then place it on to a tea towel or colander to dry!. Then, prepare the chicken!.Bring enough water to boil in a large pot!.Once boil, add in the salt, ginger,garlic and chicken!. Lower the heat and cook chicken for about 20 - 25 minutes, uncovered!. It is very important to boil the chicken very slowly over low flame!.Turn of flame and cover the pot!. Allow the chicken to steep inside for another 20-25 minutes!. Remove chicken and immerse it into a basin of cold water for 5-6 minutes!.Take chicken out and drain in a colander to drip dry before cutting it into serving pieces!.
2While the chicken is drip drying, prepare the rice!.Heat up wok and add in the chicken fat and water!.Bring to a low simmering boil until oil is released from the fat!. Add in the ginger and garlic and fry well (without burning the garlic) Remove and discard the chicken fat and skin!. Add in the rice that has been dried and salt and stir fry briskly about 1 - 2 minutes!.Transfer rice into an electric rice cooker or pot!. Add in the chicken broth from the boiled chicken together with the screwpine leaves if using!.If cooking in a pot, cook over low flame stirring occasionally so as not to let the bottom of the rice burn!.Boil until rice is cook!.
3While the rice is cooking, you can prepare the chilli garlic sauce!. Just add all ingredients into a blender or food processor, and give it a good whizz, until ingredients are well blended!. Adjust the seasoning with more salt or sugar to taste!.The chili garlic sauce can be kept in the refrigerator for about 2-3 days only!.
4To prepare the ginger sauce is the same!.give the ingredients a good whiz in the blender!.What gives the extra oomph for the sauces is the stock from the chicken broth -- so, do not omit this ingredient!.
5Lastly combine all the ingredients for the chicken sauce and pour it all over the cut up chicken!. You can add more soya sauce and chicken broth to the chicken if you prefer!. Just adjust the taste of the sauce with soya sauce and chicken broth!.If you do not have garlic oil,you can fry a few cloves of garlic in oil for few minutes then take out oil and garlic pour it into a jar, and let the garlic steep inside the oil!.
6Finally, garnish the chicken with the coriander leaves, spring onions and cucumbers!.Www@FoodAQ@Com
For the rice
3 cups long grain rice
2 tablespoons chicken fat, with skin (I know!.!.but it makes the rice taste really good)
2 tablespoons water
2-3 cm ginger, grated
3-4 garlic clove, grated
1-2 teaspoon salt (to taste)
3 1/2 cups chicken stock, according to rice package instructions (or more, reserved from chicken that you will boil)
2 screwpine leaves (optional!.!.it will make the rice more fragrant)
Hainanese chicken
1 whole chicken
water, enough for boiling chicken
1 piece thumb sized ginger, smashed
4-5 garlic clove, peeled and smashed slightly
1 teaspoon salt
Chilli garlic sauce for dipping
10 fresh red chilies
2 cm piece ginger
4 garlic clove
1/4 teaspoon salt
1 teaspoon lime juice
2 tablespoons chicken stock (from the boiled chicken!. This stock is essential for the chilli sauce)
Ginger sauce for dipping
75 g ginger
6 garlic clove
1/2 teaspoon salt
1 teaspoon lime juice
2 tablespoons chicken stock (again stock from the boiled chicken)
Sauce for chicken
1 tablespoon garlic oil
1 teaspoon sesame oil
5 tablespoons light soya sauce
1 1/2 tablespoons sugar (to taste)
3 tablespoons chicken broth (from boiled chicken)
Garnishing
fresh coriander leaves
sliced spring onion
sliced cucumber
Directions
1First of all wash the rice then place it on to a tea towel or colander to dry!. Then, prepare the chicken!.Bring enough water to boil in a large pot!.Once boil, add in the salt, ginger,garlic and chicken!. Lower the heat and cook chicken for about 20 - 25 minutes, uncovered!. It is very important to boil the chicken very slowly over low flame!.Turn of flame and cover the pot!. Allow the chicken to steep inside for another 20-25 minutes!. Remove chicken and immerse it into a basin of cold water for 5-6 minutes!.Take chicken out and drain in a colander to drip dry before cutting it into serving pieces!.
2While the chicken is drip drying, prepare the rice!.Heat up wok and add in the chicken fat and water!.Bring to a low simmering boil until oil is released from the fat!. Add in the ginger and garlic and fry well (without burning the garlic) Remove and discard the chicken fat and skin!. Add in the rice that has been dried and salt and stir fry briskly about 1 - 2 minutes!.Transfer rice into an electric rice cooker or pot!. Add in the chicken broth from the boiled chicken together with the screwpine leaves if using!.If cooking in a pot, cook over low flame stirring occasionally so as not to let the bottom of the rice burn!.Boil until rice is cook!.
3While the rice is cooking, you can prepare the chilli garlic sauce!. Just add all ingredients into a blender or food processor, and give it a good whizz, until ingredients are well blended!. Adjust the seasoning with more salt or sugar to taste!.The chili garlic sauce can be kept in the refrigerator for about 2-3 days only!.
4To prepare the ginger sauce is the same!.give the ingredients a good whiz in the blender!.What gives the extra oomph for the sauces is the stock from the chicken broth -- so, do not omit this ingredient!.
5Lastly combine all the ingredients for the chicken sauce and pour it all over the cut up chicken!. You can add more soya sauce and chicken broth to the chicken if you prefer!. Just adjust the taste of the sauce with soya sauce and chicken broth!.If you do not have garlic oil,you can fry a few cloves of garlic in oil for few minutes then take out oil and garlic pour it into a jar, and let the garlic steep inside the oil!.
6Finally, garnish the chicken with the coriander leaves, spring onions and cucumbers!.Www@FoodAQ@Com
1) boil chicken in water, once cooked, keep stock and run chicken through ice cold water
2) heat butter, put in ginger and garlic in wok til fragrant, add uncooked rice and fry the rice briefly
3) put fried-rice in rice cooker, add chicken stock (ratio 1 cup:1 cup)
4) cut chicken in pieces or tear meat out by hand, serve with sweetened dark soy sauce, chilli sauce and grated ginger in oil - voila!
tips:
1) water must cover whole chicken - and skim out the fat that floats every now and then
2) the water ratio in rice does differ from different cookers, i usually start with 1:1 + a little bit more (i'd rather have slightly soggy rice because it'll dry out as u keep it warm), the ratio's simply something u need to grasp from experience
3) once u have cut/torn the meat out, it's good to glaze it with some sesame oil, salt and pepperWww@FoodAQ@Com
2) heat butter, put in ginger and garlic in wok til fragrant, add uncooked rice and fry the rice briefly
3) put fried-rice in rice cooker, add chicken stock (ratio 1 cup:1 cup)
4) cut chicken in pieces or tear meat out by hand, serve with sweetened dark soy sauce, chilli sauce and grated ginger in oil - voila!
tips:
1) water must cover whole chicken - and skim out the fat that floats every now and then
2) the water ratio in rice does differ from different cookers, i usually start with 1:1 + a little bit more (i'd rather have slightly soggy rice because it'll dry out as u keep it warm), the ratio's simply something u need to grasp from experience
3) once u have cut/torn the meat out, it's good to glaze it with some sesame oil, salt and pepperWww@FoodAQ@Com
1 whole chicken (2 kg)
2 slices of ginger
2 1/2 litres of water (approximate depending on the size of the chicken and taste)
1 tsp!. sesame oil
2 tsp!. light soy sauce (a few drops)
Salt to taste
4 or 5 cups long grain rice (the cup that comes with the rice cooker which is 3/4 measuring cup)
2 shallots , chopped coarsely
2-inch cinnamon stick
1 star anise
5 peppercorn
2 sprigs of spring onion (scallion), chopped
Half a bunch of cilantro
Method:
1!. Put chicken in water and boil!. When water bubbles, take out the chicken and completely immerse in icy water!. Soak for 5 to 10 minutes until cold!.
2!. Re-boil the original water!. Put the chicken in!.
3!. Turn off the stove if your stove is solid element!. Or cover and simmer for 1 hour if your stove is a coil element!.
4!. Take out the chicken , rub sesame oil, salt & a few drops of light soy sauce on the inside and outside of the chicken!. Keep in the fridge for a few hours (approximately 2 to 3 hrs!.)!.
5!. Wash rice and let dry on a colander!.
6!. Fry the chopped shallots until light brown!. Add star anise and peppercorn and cinnamon stick!. Fry a bit!.
7!. Add the rice and fry slightly for 30 seconds or so!.
8!. Put rice in rice cooker!. Add six cups of chicken stock and cook!. Check the water level!. Measure the rice from the bottom of the cooker!. If it is two inches, then the water level should be two inches from the top of the rice!.
9!. Chop the chicken into neat pieces!. If desired you can warm up the chicken a little bit in the microwave!.
The chicken is normally eaten cold!. Decorate with chopped spring onion and cilantro!.
This dish is often served with dipping sauces of chili sauce and grated ginger or a paste of chili's with pounded garlic, salt, lime juice and a little chicken stock!. Add a side of sliced cucumber!.
Yummy!Www@FoodAQ@Com
2 slices of ginger
2 1/2 litres of water (approximate depending on the size of the chicken and taste)
1 tsp!. sesame oil
2 tsp!. light soy sauce (a few drops)
Salt to taste
4 or 5 cups long grain rice (the cup that comes with the rice cooker which is 3/4 measuring cup)
2 shallots , chopped coarsely
2-inch cinnamon stick
1 star anise
5 peppercorn
2 sprigs of spring onion (scallion), chopped
Half a bunch of cilantro
Method:
1!. Put chicken in water and boil!. When water bubbles, take out the chicken and completely immerse in icy water!. Soak for 5 to 10 minutes until cold!.
2!. Re-boil the original water!. Put the chicken in!.
3!. Turn off the stove if your stove is solid element!. Or cover and simmer for 1 hour if your stove is a coil element!.
4!. Take out the chicken , rub sesame oil, salt & a few drops of light soy sauce on the inside and outside of the chicken!. Keep in the fridge for a few hours (approximately 2 to 3 hrs!.)!.
5!. Wash rice and let dry on a colander!.
6!. Fry the chopped shallots until light brown!. Add star anise and peppercorn and cinnamon stick!. Fry a bit!.
7!. Add the rice and fry slightly for 30 seconds or so!.
8!. Put rice in rice cooker!. Add six cups of chicken stock and cook!. Check the water level!. Measure the rice from the bottom of the cooker!. If it is two inches, then the water level should be two inches from the top of the rice!.
9!. Chop the chicken into neat pieces!. If desired you can warm up the chicken a little bit in the microwave!.
The chicken is normally eaten cold!. Decorate with chopped spring onion and cilantro!.
This dish is often served with dipping sauces of chili sauce and grated ginger or a paste of chili's with pounded garlic, salt, lime juice and a little chicken stock!. Add a side of sliced cucumber!.
Yummy!Www@FoodAQ@Com