Saturday, May 9, 2009

Chicken - Hainanese Chicken Rice

This is my version of Hainanese Chicken Rice.


4 Chicken Drumstick + Thigh
2 tbsp Oyster sauce
1 tbsp Salt
1 tbsp Sesame Oil
1 tbsp Cornflour
1 tbsp Soy Sauce

4 cups Rice
4 cloves Garlic (diced)
4 Shallots (diced)
4 slices Ginger
3 tbsp Butter
1 tbsp Salt

Chili: (this is a rough estimation. I taste while making it)
1/2 cup chicken stock (left over soup from boiling chicken)
10 chilies cut
5 cloves garlic cut
3 slices ginger cut
1 lemon
1 tbsp fish sauce
salt to taste

Preperation Method: Marinade chicken with all the ingredients for chicken, except for water for 30 minutes or overnight. (I have no idea why i marinade the chicken but i still do it. Gives me the impression that it taste better) Boil enough water to cover chicken and put chicken to boil for about 30 minutes. Take chicken out and dip in cold water

For the rice, melt butter and fry garlic, shallots and ginger till fragrant. Add uncooked rice and fry till dry. Transfer rice to rice cooker and add enough water that is used to boil the chicken to cook rice. Add salt and cook rice.

As for the sauce. Chili, garlic, ginger in a bowl and use a spoon to mash them slightly. Add rest of the ingredients and taste. Add more of lemon, salt or fish sauce if necessary.

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