|
Chinese
Hainan
Chicken
Rice
Chicken:
1,5kg chicken
1 tsp salt
2 cloves garlic, peeled
4 slices fresh ginger, peeled
4 scallions, trimmed
12 cups water
2 tbs sesame oil
tomatoes (garnish), sliced
cucumbers (garnish), sliced
cilantro (garnish)
Chicken
Rice:
2 cups long-grain rice
2 tbs peanut oil
5 shallots, peeled and minced
5 cloves garlic, minced
3½ cups reserved stock from cooking Hainanese chicken
½ tsp salt
How
to cook:
1.
Wash chicken and remove excess fat. Rub the inside of
the cavity with salt.
2.
Smash garlic and ginger slightly with the flat of a
knife. Tie scallions into a knot. Place garlic, ginger, and
scallions inside the chicken cavity.
3.
Bring the water to a boil in a pot large enough to hold
the chicken.
4.
Add the chicken, breast-side down. Simmer, covered,
30-40 minutes, turning chicken halfway through the cooking process,
until chicken tests done (juices from thigh should run clear when
pricked with a fork).
5.
Carefully remove chicken, draining liquid from body
cavity back into the pot. Reserve the stock to make chicken rice.
Plunge the chicken into ice water for 5 minutes to stop the cooking
process and tighten the skin. Drain, rub with sesame oil, and let
cool to room temperature.
6.
To serve, chop chicken into bite-size pieces (the
Chinese do this bone and all) and arrange on a platter. Garnish with
sliced tomatoes, cucumbers, and cilantro sprigs.
7.
To make the chicken rice, wash the rice and drain in a
colander. Let stand 1/2 hour to dry.
8.
Heat oil in a wok. Add the shallots and garlic.
Stir-fry until fragrant. Add rice grains and stir-fry 3-4 minutes,
until glossy and fragrant.
9.
Transfer to a saucepan. Add the chicken broth and salt.
Bring to a boil over high heat and boil until the liquid level
evaporates to the level of the rice and steam holes appear. Turn
heat to low. Cover and simmer 40 minutes.
10.
Serve with Hainanese chicken.
Chili Chicken Recipe
150g chicken (boneless)
¼ tbs salt
¼ tbs red chili powder
¼ tbs pepper powder
1 tbs
worcester
shire sauce
1 tbs arrowroot powder
½ egg white
40g capsicum
40g cucumber
40g onion
1 tbs oil
For
sauce:
½ tbs garlic, chopped
½ tbs vinegar
2 tbs water
½ tbs arrowroot powder
1/3 tbs salt
1/3 tbs sugar
½ tbs soy sauce
¼ tbs pepper powder
How
to cook:
1.
Take the chicken and wash it properly. Now let it dry.
2.
Add salt and chili powder along with worcestershire
sauce to the chicken and leave aside for half an hour.
3.
Mix arrowroot powder with egg white and marinate the
chicken with this paste.
4.
Set the oven at a temperature of 400' F and roast the
chicken for about 40 minutes or till the chicken gets completely
cooked.
5.
Heat oil and saute all the vegetables. Add a little
sauce.
6.
In that mixture, add chicken and all the sauce
ingredients and stir properly.
7.
Simmer for about 10 minutes, till the sauce coats the
chicken pieces well.
<<
Back
1
2
3
Next
>>
|
