Cooking for the in-laws

Bussum- Holland at 4 degrees. Escaping the dark and windy autumn in our little apartment. The in-laws are coming over for dinner today and the theme is “zoutloos” which means “no salt” in English.  I am excited to take up this honor of challenge, hoping to surprise them with some bursting flavours from Asia..(so what can it be?)

Bussum Havenstraat

Dinner Menu

  • Singapore style Hainanese Chicken Rice
  • Spatchcock Garlic Butter and Lemon Thyme Chicken
  • Sides : Mango Salad with Tomato in Balsamic Vinegrette

Recipe for Hainanese Chicken Rice

For this dish, I am grilling the spatchcock chicken in an oven. Typically, the chicken is either blanched in boiling water or roasted. But I thought of giving a twist by turning it into a “GARLIC BUTTER AND LEMON THYME CHICKEN” instead. And I found an easy way to grill the chicken by spatchcocking ! Spatchcock is another term to me as “butterfly” – a simple process by removing the bone of the chicken to flatten the bird and this way, it allows cooking much simpler! There are lots of videos online on how to spatchcock a chicken, so I am skipping that step here.

- 1 whole chicken 
- 2 spring Onions 
- 1 thumbsize knob of ginger 
- 2 cloves of garlic
- 2 cups of jasmine rice
- 1 dash of sesame oil 
(you can add salt for seasoning, but I am skipping it for this theme)
Spatch cock a bird
Spatchcock a Chick, keep bone and fats
Make stock from the bone and add one ginger and 2 stalks of spring onions
Saute chicken fats
Minced ginger and garlic
Mince 1 small thumbsize ginger and 2 cloves of garlic
Add minced garlic and ginger to chicken fats in pot
Add rice
Add rice to sauted garlic, ginger and fats
Give a good stir
Add sesame oil
Add chicken stock
Cover and simmer for 10 minutes
Fluffy rice done!



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